Cheesy Mexican Chilli Stuffed Capsicums

Cook Time 40 minutes

Servings 4

Ingredients

2 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced

500g beef mince

2 tbsp tomato paste

1 celery stick, chopped

1 medium carrot, cubed

1 medium zucchini, cubed

1 small yellow capsicum, cubed

1 x 400g canned crushed tomatoes

1 x 700g tomato passata

200ml water

1 beef stock cube

1 tsp sugar

1 tbsp cumin powder

1 tbsp smoked paprika powder

2 tsp garlic powder

2 tsp onion powder

1 tsp cayenne pepper

Salt and pepper, to taste

1 can kidney beans, rinsed and drained

1 large red capsicum (or 2 small capsicums), sliced in half and deseeded – stems on

150g Red Leicester cheese

Coriander, chopped to garnish

Method

To make the Mexican chilli con carne filling, select Manual on the Cook4Me touch, then select High Stir Fry until bowl is preheated and nice and hot. Add the olive oil and brown the onion and garlic until translucent. Add the ground beef and break up until well mixed with the onion and garlic. Add the tomato paste and cook off for about 1 minute.

Add the celery, carrot, zucchini, capsicum and diced tomatoes, and stir (You don’t need to brown these too much as they will pressure cook). Add the remaining ingredients: tomato passata, water, stock cube, sugar, and spices. Stir thoroughly until well mixed.

Select Pressure Cook on the Cook4Me touch, then select High Pressure. Set the time to 15 minutes. Once the chilli is cooked, add the red kidney beans. Let the chilli sit and cool for around 10 minutes. Remove two cups of the chilli for the Mexican capsicums. You can freeze any remaining chilli mixture (See tip).

Use the 2 cups of chilli to stuff each capsicum half (about ½ cup of chilli per half capsicum). Place grated Leicester cheese on the top and place the capsicum halves in the Cook4Me touch bowl. Place the Extra Crisp Lid attachment on and select Grill for 10 minutes. Check the capsicums halfway through the cooking. Once they finished grilling, carefully remove them with tongs and place on a serving tray. Garnish with coriander and serve.

TIP: You can freeze the remaining chilli con carne mixture. This is a perfect example of batch cooking/meal planning for large families. You can use the chilli in chilli rice bowls, nachos and cheese, chilli hot dogs, even chilli and cheese jaffles! The possibilities are endless.