Beef and chorizo stuffed peppers
Stuffed peppers bursting with spicy, smokey meats. They make a fantastic main or an impressive starter.
30 min, cook
Nutrition per portion
Preheat the oven to 200oC. On a medium heat, slowly fry the chorizo, onion and garlic in the coconut oil for 5 minutes or until the onion becomes soft and fragrant, taking on a red colour from the chorizo.
Add the beef mince, mushroom, courgette, dried oregano and cumin into the pan and cook for 5 minutes until the beef mince has almost entirely turned brown.
Add the tomato puree to the pan and stir in. Whilst stirring, slowly add the water in small splashes until a rich sauce begins to form. Simmer for further 10 minutes until the courgettes soften and the sauce has nearly all been absorbed. Make sure you continue to stir the mixture
Prepare the peppers by cutting the tops off and removing the seeds. Put the tops to one side as they will form the lids of the stuffed peppers. Fill the peppers with the beef and chorizo, pop the lids back on and place into a roasting dish. Roast for 30 minutes until the peppers are cooked and beginning to char, this will give them a subtle sweet flavour. Remove from the oven and serve.