CHIPOTLE BEEF STUFFED PEPPERS + HERBY RICE

45 mins
Serves 1
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Directions

  1. 1Halve the red peppers, drizzle with olive oil and season.
  2. 2Halve the red peppers, drizzle with olive oil and season.
  3. 3Halve the red peppers, drizzle with olive oil and season.
  4. 4Bake the peppers in the oven for 25 minutes.
  5. 5Bake the peppers in the oven for 25 minutes.
  6. 6Bake the peppers in the oven for 25 minutes.
  7. 7Meanwhile, fry off the beef mince until brown.
  8. 8Meanwhile, fry off the beef mince until brown.
  9. 9Meanwhile, fry off the beef mince until brown.
  10. 10Add onion, garlic, and chilli to the beef and cook for a few minutes.
  11. 11Add onion, garlic, and chilli to the beef and cook for a few minutes.
  12. 12Add onion, garlic, and chilli to the beef and cook for a few minutes.
  13. 13Add the tomato puree and chipotle paste and cook out for a few minutes.
  14. 14Add the tomato puree and chipotle paste and cook out for a few minutes.
  15. 15Add the tomato puree and chipotle paste and cook out for a few minutes.
  16. 16Add the tinned tomatoes and 1/2 tin of water.
  17. 17Add the tinned tomatoes and 1/2 tin of water.
  18. 18Add the tinned tomatoes and 1/2 tin of water.
  19. 19Cook until the mixture is reduced.
  20. 20Cook until the mixture is reduced.
  21. 21Cook until the mixture is reduced.
  22. 22Once the peppers are done, add the beef mince and mozzarella to them.
  23. 23Once the peppers are done, add the beef mince and mozzarella to them.
  24. 24Once the peppers are done, add the beef mince and mozzarella to them.
  25. 25Bake for a further 20 minutes or until the cheese is golden brown.
  26. 26Bake for a further 20 minutes or until the cheese is golden brown.
  27. 27Bake for a further 20 minutes or until the cheese is golden brown.
  28. 28Serve over herby rice with a dollop of guacamole and yogurt.
  29. 29Serve over herby rice with a dollop of guacamole and yogurt.
  30. 30Serve over herby rice with a dollop of guacamole and yogurt.

Ingredients

  • 400 g 3% fat beef
  • 400 g 3% fat beef
  • 400 g 3% fat beef
  • 1 tin chopped tomatoes
  • 1 tin chopped tomatoes
  • 1 tin chopped tomatoes
  • 2 tbsp chipotle paste
  • 2 tbsp chipotle paste
  • 2 tbsp chipotle paste
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 red chilli
  • 1 red chilli
  • 1 red chilli
  • 2 red peppers
  • 2 red peppers
  • 2 red peppers
  • 2 handfuls mozzarella
  • 2 handfuls mozzarella
  • 2 handfuls mozzarella
  • Long grain rice
  • Long grain rice
  • Long grain rice
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 handful chopped corriander
  • 1 handful chopped corriander
  • 1 handful chopped corriander
  • 1 tbsp Guacamole
  • 1 tbsp Guacamole
  • 1 tbsp Guacamole
  • 1 tbsp natural yog
  • 1 tbsp natural yog
  • 1 tbsp natural yog

Equipment

oven

Tips

  • For a veggie alternative, use kidney beans instead of beef.
  • Serve with a dollop of guacamole and yogurt.
CHIPOTLE BEEF STUFFED PEPPERS + HERBY RICE | Clip Recipe