Spooky Peppers: Bean Chilli Stuffed Peppers

Name: Spooky Peppers: Bean Chilli Stuffed Peppers with Tortilla Chips, Salsa and Sour Cream
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Orange pepper; 1 Tbsp of Vegetable oil; 1 Piece of Red onion; 1 Piece of Garlic cloves; 10 Grams of Fajita seasoning; 2 Grams of Cayenne powder; 30 Grams of Tomato paste; 200 Grams of Tomato passata; 100 ML of Water; 1 Piece of Vegetable stock cube; 15 Grams of Fresh coriander; 1 Piece of Lime; 240 Grams of Pinto beans; 240 Grams of Red kidney beans; 5 Grams of White sugar; 60 Grams of Grated cheddar; 80 Grams of Tortilla chips; 60 Grams of Mild tomato salsa; 60 Grams of Sour cream

with Tortilla Chips, Salsa and Sour Cream

This is a meal to Hallo-Scream about!!

46 Reviews

Cals 764 · Prot 35 · Carbs 92 · Fat 32

Vegetarian

Family Friendly

45 min

Spooky Peppers: Bean Chilli Stuffed Peppers with Tortilla Chips, Salsa and Sour Cream

This is a meal to Hallo-Scream about!!

46 Reviews

Cals 764 · Prot 35 · Carbs 92 · Fat 32

Vegetarian

Family Friendly

Ingredients

Peppers

Orange pepper

2 Piece

Vegetable oil

1 Tbsp

Red onion

1 Piece

Garlic cloves

1 Piece

Fajita seasoning

10 Grams

Cayenne powder

2 Grams

Tomato paste

30 Grams

Tomato passata

200 Grams

Water

100 ML

Vegetable stock cube 15*

0.5 Piece

Fresh coriander

15 Grams

Lime

1 Piece

Pinto beans

240 Grams

Red kidney beans

240 Grams

White sugar

5 Grams

Grated cheddar 4*

60 Grams

To Serve

Tortilla chips

80 Grams

Mild tomato salsa

60 Grams

Sour cream 4*

60 Grams

Allergens

*15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3197 / 764
Fats (g)	31.6
of which saturated (g)	14.7
Carbohydrates (g)	92
of which sugars (g)	14
Fibers (g)	21.1
Proteins (g)	34.8
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep peppers

Preheat the oven to 200°C/180°C fan. Cut the top off the pepper and deseed them using a spoon. Using the tip of a small knife, carefully cut a face into one side of the peppers.

2 Roast peppers

Place the peppers on a lined baking tray. Drizzle with a small amount of oil and bake in the oven for 13-15 min, until softened. Once softened, remove the peppers from the oven and leave on the baking tray to cool slightly.

3 Make sauce

Peel and finely chop the onion. Peel and mince the garlic. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and fry for 5 min until softened. Next, add the garlic, fajita seasoning, a pinch of cayenne pepper (spicy!) and the tomato paste, fry for a further 1-2 min. Add the passata, measured water and 0.5 stock cube. Lower the heat, cover and simmer for 5 min.

4 Finish chilli

Meanwhile, finely chop the coriander (stems too). Cut the lime into wedges. Drain and rinse the pinto and kidney beans. Add the brown sugar and beans to the sauce. Mix well and bring to a simmer for 8-10 min, until the beans are cooked. Mix through the coriander (saving some for garnish) and squeeze in the juice of the lime (saving some for garnish). Once cooked, remove from the heat. This is now your bean chilli.

5 Stuff peppers

Fill the peppers with the beans mixture and top with the cheddar. Place the filled peppers into the oven for 10 min, until the cheese is golden and melted. If there is any extra bean mix , keep it warm for serving on the side.