Stuffed Pepper with Chili Con Carne
over basmati rice with labneh
Chili con carne, contrary to what you might think, actually originated in Texas! It was popularized in the late 1800s and quickly became a staple of Tex-Mex cuisine. It's even the official state dish of Texas!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Bell Pepper
60 g
Basmati rice
½ piece
Onion
½ piece
Tomato
⅓ sachet(s)
Mexican-style spices
½ pack
Red kidney beans
100 g
Pork mince
(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)
20 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
½ piece
Romano pepper
Not included in your delivery
¼ tablespoon
[Plant-based] butter
1 teaspoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Halve the bell pepper lengthways and remove the seeds, then transfer face-down to a parchment-lined baking sheet.
- Roast in the oven for 20 - 25 minutes or until lightly browned.
- Meanwhile, chop the onion.
- Dice the Romano pepper and the tomato.
- Weigh the rice and boil it for 10 - 12 minutes, covered.
- Drain and season with salt and pepper, then set aside.
- Melt a small knob of butter in a wok or deep frying pan.
- Fry the onion for 2 minutes over medium-low heat.
- Add the Mexican-style spices* and the mince.
- Fry for 1 - 2 minutes over medium-high heat, separating the mince as you do so.
*Take care, this ingredient is spicy! Use as preferred.
- Stir in the tomato, Romano pepper, kidney beans and balsamic vinegar. Allow to stew for 6 minutes, covered.
- Remove the lid and cook for another 6 minutes. Season to taste with salt and pepper.
- Serve the rice on plates and top with the roasted bell pepper. Fill the bell pepper with the chili and then garnish with the labneh.
