Chilli Con Carne Stuffed Peppers

Name: Mexican Chilli Stuffed Capsicums
Ingredients: 1 tbsp oil; 1 onion, diced; 2 garlic cloves, minced; 500g beef mince; 2 tbsp tomato paste; 1 packet of Mingle's Chilli Con Carne Recipe Base; 1 × 400g tin black beans; 1 × 400g tin tomatoes; 250ml beef stock; 1 × 400g can corn (drained); 1 cup cooked basmati or white rice; 4 capsicums; 1 cup perfect melt cheese mix; Fresh basil or coriander, to garnish

Mexican Chilli Stuffed Capsicums

Rated 2.9 stars by 12 users

This is no ordinary stuffed capsicum. It’s a flavour-packed, beefy, cheesy fiesta—thanks to Mingle’s Chilli Con Carne blend. Now with fluffy rice and a punch of garlic, just like the image promises.

Ingredients

1 tbsp oil
1 onion, diced
2 garlic cloves, minced
500g beef mince
2 tbsp tomato paste
1 packet of Mingle's Chilli Con Carne Recipe Base
1 × 400g tin black beans
1 × 400g tin tomatoes
250ml beef stock
1 × 400g can corn (drained)
1 cup cooked basmati or white rice
4 capsicums
1 cup perfect melt cheese mix

Optional

Fresh basil or coriander, to garnish

Directions

Preheat oven to 200°C (180°C fan).
Heat oil in a large pan. Add diced onion and cook for a few minutes until softened. Stir in the garlic and cook for 1 more minute.
Add beef mince, breaking it up with a spoon, and cook until browned.
Stir in the tomato paste, Mingle’s Chilli Con Carne recipe base, black beans, tomatoes, beef stock, corn, and cooked rice. Season to taste.
Cover and let it simmer on low heat for about 30 minutes to let the flavours deepen.
Meanwhile, halve the capsicums and remove seeds and white membranes. Place them cut-side up in a roasting tin, season lightly, and bake for 20 minutes to soften.
Spoon the beef and rice mixture into the baked capsicum halves. Top with cheese and bake for a further 10 minutes until bubbly and golden.
Garnish with fresh herbs if using, and serve hot.