Chili-Stuffed Peppers

Submitted by: Acadamy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

24 bell peppers, hollowed, tops removed
Canola oil, enough to coat peppers
4 tbsp extra virgin olive oil
7 lbs ground beef
4 cups onion, small dice
2 cups carrot, small dice
2 cups celery, small dice
1/4 cup fresh garlic, minced
4 cups mushrooms, chopped
1 1/2 cups corn kernels
2 small cans tomato paste
1/4 cup chili powder
2 tsp cayenne powder
1 tsp dry chili flakes
1 tbsp dried oregano (not ground)
3 tbsp ground cumin
2 (28 oz/796 ml) cans diced tomatoes
2 (19 oz/540 ml) cans black beans, drained
Cheese, grated, for topping (optional)
Preheat oven to 375F. Turn on oven broiler. Using a paper towel dipped in canola oil, rub down the outsides of the peppers. Place them under the broiler and rotate as necessary to achieve some charred spots to slightly roast the pepper and enhance the flavour. Set peppers aside. Heat olive oil in a large pot over medium heat. Cook beef in oil until browned and crumbly. Add onion, carrot, celery and garlic; sweat until onion is translucent. Add mushrooms, corn, tomato paste and spices. Turn heat to high and once mixture sizzles, add tomatoes, including juice, and black beans. Turn heat to low-medium and simmer until chili reduces and thickens. Fill each pepper with chili and top with cheese, if desired. Bake filled peppers until cheese has melted and peppers cook nearly through (15-20 minutes). Yield: 24 servings

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