Chilli and Peppers
The spices are gently toasted before being added to the frying onions and minced beef. Slowly cooked together with tomatoes to create a rich deep flavour. We season and roast our peppers before filling each with a generous spoonful.
Cover with foil and cook for 30 minutes at 180 degrees.
Presented in a soft, smokey roasted pepper, serve alone, top with cheese or add some steamed rice on the side for a full on satisfying meal.
Our butcher provides minced beef.
Our grocer gives us green peppers, fresh chillis, spring onions, onions and garlic.
From the herbs and spices tin, we season with ground coriander, ground cumin, ground ginger, cumin seeds, chilli powder, cinnamon powder, cinnamon sticks and beef stock.
From our pantry cupboard, we tinned tomatoes, tomato puree, Worcestershire sauce and kidney beans.