Chilli peppers
Olive oil1 onion, finely chopped3 cloves garlic, crushed1 or 2 chillies according to taste, deseeded and chopped350 g minced pork400 g tin chopped tomatoes2 tbsp tomato paste1 tsp ground cuminHalf tsp ground cinnamon250 ml beef stock1 square dark...
Olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 or 2 chillies according to taste, deseeded and chopped
350 g minced pork
400 g tin chopped tomatoes
2 tbsp tomato paste
1 tsp ground cumin
Half tsp ground cinnamon
250 ml beef stock
1 square dark chocolate or half tsp cocoa powder
Salt
Half a 400 g can of red kidney beans, drained and roughly chopped
200 g cooked long-grain rice
3 red and 3 yellow peppers
Sour cream or crème fraîche and paprika to serve
Heat two tablespoons of olive oil in a pan and fry the onion until soft but not coloured. Stir in the garlic and chillies and fry for a minute more, then crumble in the pork and cook, stirring and turning until it loses its raw colour.
Add the tomatoes, tomato paste, cumin and cinnamon and cook for two more minutes. Stir in the stock, add the chocolate or cocoa, season with salt and bring to the boil.
Reduce the heat and simmer gently, partially covered, for about 30 minutes until the sauce is thick. Add the beans and rice, mix well, then let the sauce cool.
Preheat the oven to 190ºC and lightly oil a baking dish that will hold the peppers snugly. Cut the tops off the peppers and remove the cores and seeds. Spoon the meat mixture into the peppers, replace the tops and stand them in the dish.
Bake for about 35 to 40 minutes until the peppers are tender. Top with a spoonful of sour cream, dust with paprika and serve with tortilla chips and a green salad. (Serves six)