We are being over-run by capsicum in our small but prolific garden. They are huge, healthy, and at the moment refusing to change colour to red. I was forced to pick a few just to give the others a chance to grow and also picked a few chillies off our new member of the vegetable garden family.

I’ve never made stuffed peppers before so thought I’d have a go at a Mexican-style recipe – got the thumbs up from the two males in the household so that’s always good. I kept this pretty mild as a first go.

Fills at least 4 depending on the size of the peppers – these were monsters!

 

Mexican Quinoa and Beef Stuffed Peppers

4 large capsicum (bell peppers). Red is preferable but green is fine.

1-2 chillies (add more or less depending on your heat preference)

2 cloves garlic, crushed

1 tsp chilli powder (add more or less depending on your heat preference)

1 tsp chipotle salt

1 tsp cumin

1 tsp coriander

1 red onion

1/2 cup quinoa

500 grams beef mince

1 400gm can of black beans or kidney beans

400 mls passata

1/2 cup beef stock

2 tsp lime juice

I cup grated cheese

Salt and pepper to taste

Tortilla chips,fresh coriander and lime wedges to serve

Slice off the tops of the peppers and cut out the stems and cores. Wrap in foil, place in an oven dish and bake at 200°C for around 20 minutes to until they are starting to soften. Remove from oven and unwrap from the foil. Set aside. (You may have to drain water out of them when you take them out.)

Cook quinoa according to packet instructions and set aside.

Heat olive oil in pan and sauté onion, chiles and garlic. Add cumin, chilli powder and coriander and fry for one minute.

Add mince and fry until browned. Combine with passata and beef stock. Simmer for 20 minutes at least. If you would like a spicier mix, taste test and add some more chilli powder or chilli paste according to your preference.

Add lime juice and cooked quinoa.

Lightly oil oven dish and place peppers back in. Spoon mixture into peppers, pressing down firmly. Cover liberally with grated cheese and bake for 30 minutes.

Serve with fresh coriander, lime wedges and corn chips.