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Vibrant, tender and colourful dinner for any night of the week! Pick your favourite colour, or mix it up for presentation points! My favourite combo is red and green...
What you'll need for mince...
500g mince beef
1 brown onion, chopped
4 garlic cloves, minced/chopped
1 can chopped tomatoes
2 tsp chilli powder
1 tsp cumin
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp sweet paprika (smoked if possible)
1/4 tsp salt & pepper
Water for simmering
*Other option if you don't have these ingredients is to use a pre mixed taco seasoning sachet.
What else...?
1/2 cup uncooked rice or 250g of packet pre-cooked rice.
3-4 peppers (depending on size either 3 large or 4 medium).
Handful of coriander, chopped.
100g cheddar cheese
Optional add ons:
Sour cream
Avocado, mashed with salt, pepper, sweet paprika and lemon.
Jalepenos
Side salad to serve
Instructions:
Stage 1
Saute garlic and onion in a dash/spray of olive oil for 3-5 minutes until soft.
Add mince and while cooking break up the mince into fine pieces. Cook until brown.
Add all spices, tomato can and 1/3 cup of water.
Cover and leave on low simmer for as long as practical. Ideally an hour to soften the mince however if you don't have time this step can be skipped. While simmering, continue to add small amounts of water to ensure mince does not dry out.
Mince is ready for next step once reduced well.
Stage 2
While mince is simmering, prepare peppers/capsicum.
Carefully slice down centre from top to bottm. Then remove and discard the flesh and seeds. This step also needs to be done carefully to avoid breaking.
Arrange in an oven proof tray. If they do not sit up well, use scrunched foil to hold upright.
Stage 3
Preheat oven to 180 degrees.
Cook rice as per packet instructions, or cooked packet rice will also work well.
Once mince is reduced well, add rice and coriander.
At this point, season and add more spice if desired.
Fill each pepper half way, sprinle with cheese and repeat.
Cover with foil and bake for 35 minutes. Remove foil and bake for further 15-20, or until peppers are tender.
Use top grill to crisp up cheese if needed.
Rest for 5 minutes before serving.
Enjoy