Honestly, I don’t think I’ve ever eaten a Stuffed Pepper until now. I’ve certainly never made them, and whenever I eat out I’m usually wooed by the biggest steak or juiciest burger the menu has to offer.
But I was home, recipe testing, when I noticed a bag of forgotten peppers lamenting in the back of my fridge.
And I thought… why not?
Give the humble stuffed pepper a chance.
I went with it. A jazzed up version of ‘it’, obviously.
Hot damn I’m glad I did.
I think the reason these little gems have never been on my culinary radar is because they seem like a bit of a faff.
Stuffed Peppers. Mm. I have to stuff them? I don’t know…sounds laborious…
Curveball: they really aren’t! The mixture is super easy to throw together, then it’s just a case of spooning it into your colourful dreamboats and bunging them in the oven to get all delicious of their own accord.
I think I’ll make these next time I have a crowd for dinner. A pepper per head, served up in the middle of the table, hot from the oven, family style.
These are pretty spicy though. Better have a bottle of something on hand too, just in case.
Chicken Fajita Stuffed Peppers
- 6 medium peppers
- 1 red onion, diced
- 1 tsp garlic, minced
- 300 g chicken mince (sub. for any minced meat)
- 1 chicken stock pot
- 1 tsp chilli powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayene pepper
- salt & pepper, to taste
- 1 Tbsp lime juice
- dash Worcestershire sauce
- 400 g chopped tomatoes
- 1 tsp tomato puree
- 265 g aduki beans (sub. for any black beans)
- 160 g sweetcorn
- 60 g low-fat cheese, grated
- Jalapenos optional
Pre-heat the oven to 190C (375F)
Slice the tops off of your peppers, reserving them for later. Line your peppers upright in a lightly greased / lined baking tray and set aside.
Get a large pan on the hob on medium heat along with some low-calorie cooking spray.
Add the onion and cook until softened, around 3-4 minutes.
Add the garlic and cook for another minute.
Throw in your chicken, immediately followed by the stock pot and spices. Season with salt and pepper to taste.
Reduced the heat to medium-low. Cook for 2-3 minutes or until the meat is just cooked, using a wooden spoon to break up the mince as you go.
Add the tomatoes, tomato puree, beans and sweetcorn.
Turn the heat to medium-high and bring to a simmer.
After 1 minute, remove from the heat and spoon the mixture into your prepared peppers. If you have mixture left over, pop it into the gaps between the peppers.
Replace the tops of the peppers, cover loosely with foil and bake for 20-25 minutes.
Remove from oven, turning the heat up to 210C (410F) as you do so.
Remove the pepper tops and sprinkle with cheese and jalapenos (if using).
Return to the oven without foil for a further 5-10 minutes.
Nutritional Information per Stuffed Pepper:
Calories: 220 / Protein: 21g / Carbohydrate: 27g / Fat: 3g
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