Mexican Stuffed Chilli Peppers with Beef

Stuffed green peppers seasoned with Mexican flavours are an easy dinner that starts with ground beef.

Prep Time: 25 minutes

Cook Time: 40 minutes

Ingredients:

• 6 large green peppers

• 1 lb. ground beef

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 cup diced celery

• 8 oz. can tomato sauce

• 15 oz. can kidney beans, drained and rinsed

• 1/2 tsp. salt

• 1 tsp. paprika

• 2 Tbsp. chilli powder

• 1/2 tsp. dried oregano leaves

• 1/8 tsp. pepper

• 1 cup water

• 8 oz. can tomato sauce

Preparation:

Preheat the oven to 350 degrees. Cut the tops off the green peppers and remove the seeds and membranes. Set aside.

In heavy saucepan, cook the ground beef, onion, and garlic together until beef is browned and onion is tender, stirring to break up beef. Drain well. Add celery, 8 oz. can tomato sauce, kidney beans, salt, paprika, pepper, oregano, and chilli powder. Cook and stir over medium heat 5 minutes, stirring frequently. Stuff the green peppers with this mixture.

Place in a baking dish with the sides of the peppers touching. Combine 1 cup water and 8-oz. can tomato sauce and pour over and around peppers. Bake at 350 degrees for 30-40 minutes until peppers are tender. Serves 6

Chilli Facts…Chillies are popular in many countries, but Mexico enjoys them the most. Popular Mexican peppers have been used for thousands of years as an ingredient in Mexican dishes. There are about 140 different types of chillies grown in Mexico. People tend to shy away from chillies because of their powerful heat when eaten, but not all chillies are unbearable to many.Mexican peppers are known as being a vegetable, but they are actually a fruit. They contain high amounts of vitamins as well as iron and fibre. There are many types of flavours available. Since regions in Mexico vary, so does popular Mexican chillies and food dishes.

With so many peppers to choose from, do some research before adding them to your meals. Some types of peppers include Jalapeno. They turn from green to dark purple, and finally to red when they are ripe. They are very hot and a good choice for salsa. They are the most well known pepper. Habanera peppers are the hottest of all. They are orange in colour, but look similar to sweet green peppers, only smaller. They are also used in salsa.

Polaner peppers are the biggest peppers used in Mexican food. They can be mild or hot and are often used in a sauce. Ancha peppers are dried Polaner peppers. They carry a mild flavour and are reddish-brown in colour. Ancha peppers are the most common chilli peppers used and commonly found in sauces. Popular Mexican chillies peppers come in many different colours, shapes, and sizes. They also come in different amounts of hotness. A good way to tell the strength of the heat is by the size of the chilli pepper. The smaller the pepper, the more it will pack a punch of heat. Mexican Peppers are the main ingredients for salsa. The salsa will vary in hotness depending on which peppers are used. Chile peppers also can be used as a meat rub to add flavour.

Sticky Sesame Chicken Drumsticks with Wedges and Salad

Simply delicious
This quick and flavoursome dish is designed to provide a touch of inspiration and make everyday life easier for you, the busy home chef.

Sticky Sesame Drumsticks

Prep: 10 minutes Cooking: 45 minutes Serves: 4

8 chicken drumsticks

¼ cup soy sauce

2 tbs sweet chilli sauce

1 tbs brown sugar

1 clove garlic, crushed

¼ tsp ground ginger

2 tbs sesame seeds

1 Packet of frozen Potato Wedges

salad, to serve

1 Slash each drumstick a couple of times where the meat is thickest. Place in a large snap-lock bag.

2 Combine sauces, sugar, garlic and ginger in a jug. Pour into the bag and seal tight. Marinate in the refrigerator for at least 30 minutes, or overnight if you have time, turning occasionally.

3 Preheat oven to 200°C and line a roasting pan with bake paper or foil. Transfer drumsticks and marinade to pan, arranging in a single layer. Bake for 20 minutes. Turn and baste with marinade and sprinkle evenly with sesame seeds. Return to oven and cook for a further 20-25 minutes, until cooked through.

4 While drumsticks are cooking, deep-fry wedges until golden. Serve drumsticks with wedges and a nice lettuce salad.

Quick and Easy Foodie | BBQ Lamb Chops with Greek Salad

BBQ lamb chops with Greek salad & haloumi
Got a hungry crowd to feed? Keep things quick, easy and healthy with these simple meal solutions.



Prep: 15 minutes Cooking: 10 minutes Serves: 5

5 lamb leg chops


zest and juice of 1/2 lemon


1/4 tsp dried oregano


1/2 continental cucumber


2 tomatoes, roughly chopped


1/2 red onion, finely sliced


1/4 cup Kalamata olives


1 tbs extra virgin olive oil


2 tsp red wine vinegar


200g haloumi cheese sliced 1cm thick


1/8 cup fresh mint leaves, torn 1/8 cup fi nely chopped (1/4 cup total)
continental parsley lemon wedges, to serve





1 Place chops in a large shallow dish. Pour over lemon juice and season with oregano and pepper. Set aside for 15 minutes.


2 Meanwhile, cut cucumbers in half lengthways then slice thickly crossways. Combine with tomatoes, red onion and olives, and season with salt and pepper. Add olive oil and vinegar. Toss gently to combine.


3 Heat the barbecue to medium-high. Cook chops for 3-4 minutes each side, or until cooked to your liking. Grease both sides of the haloumi with a little extra oil. Cook on the barbecue or in a frying pan for about 1 minute each side until golden.


4 Add mint to the salad and toss through. Place in a large serving bowl.


Place chops and haloumi on a platter and sprinkle with combined lemon zest and parsley. Serve with lemon wedges.