Monday, August 27, 2018

Mexican peppers

In hot weather, we find that we like to eat hot, spicy food; it does seem to cool you down. There is a glut of wonderful peppers in the shops at the moment, so do try this recipe which Lynne made last week. It serves 2 to 4, depending on how hungry you are and how large the peppers are!
2 large pimento (banana) red peppers (18 to 20 cm long) – 350g lean beef mince – 1 onion, finely chopped – 2 cloves garlic – fresh oregano – 2 courgettes, grated – 2 t Mexican spices – olive oil – 3 T tomato passata – 3 t rice or rice pasta – salt and pepper
Mexican spice mix: 2 t salt, 2t cumin, 2 t cayenne pepper, 2 t brown sugar, 2 t paprika, 1 t ground black pepper, 1 t dried oregano, 1 t dried chilli flakes, 1 t sweet smoked paprika.
Mix together and store in an airtight container
Fry the onion in the oil until it is just beginning to take on colour. Add the garlic and fry for one minute. Add the beef and brown it. Add the oregano and the spices and simmer for 10 minutes. Stir in the courgette, the rice or pasta and the passata and simmer until the pasta is cooked. Taste and adjust seasoning. Halve the peppers lengthways and remove the seeds. Put into an oiled ovenproof dish. Fill the peppers with the mince mix. Put 1T water underneath the peppers and cover with foil. Bake at 180ºC for 45 minutes or until the peppers are lovely and soft. Serve with cool guacamole and a salad

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