Get into the summer spirit with a grilled slice of pineapple in your stuffed peppers. Along with grilled peppers, you won't believe what you are tasting!
Stuffed Bell Pepper with Chili and Grilled Pineapple
Serves 4
1 yellow bell pepper, cubed 1 onion, diced 1 clove garlic, minced 250 grams ground beef 150 grams pineapple, sliced 100 grams corn (canned) 2 cans mixed beans (roughly 160 grams) 1 jar taco sauce (roughly 230 grams) Freshly ground black pepper and salt
Optional: a pinch of cayenne pepper handful of plain nachos 100 grams grated cheese
4 bell peppers - to stuff
Additional requirements: oven dish - oven preheated to 180 degrees Celsius (convection)
Time to prepare: 10 minutes (excluding 15-20 minutes in the oven)
Preparation method
Heat a sauce pan with a little bit of oil, and after 5 minutes, fry the onion, bell pepper, and garlic on a low heat. Add the ground beef, turn up the heat, and fry whilst stirring continuously. Add the canned corn, mixed beans, and taco sauce, and cook until warm.
If you want to add a little extra to your stuffed peppers then you can grill them on a barbecue or in a grill pan before stuffing. Not only does this add lovely grill stripes to the peppers, it also adds extra taste. Do the same to the pineapple slice, this will caramelise it too.
Cut the (grilled) pineapple slice into blocks, and lastly add them to the chili. Season with salt and pepper. If you want a little more spice, add a pinch of cayenne pepper. Stuff the bell peppers, place them in the oven dish, and cover with crumbled nachos. Finally, add grated cheese before putting them in the preheated oven for 15 to 20 minutes, until the cheese has melted and the peppers are hot through and through.