Mexican Stuffed Peppers With Pecan Sauce
20m prep 40m cook 1h 0m ready
Bell peppers stuffed with a spiced beef and almond mixture, baked until tender, and served with a creamy pecan sauce.
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 250 g minced beef
- 2 clove garlic finely chopped
- 1 tsp ground cumin
- 1/4 tsp ground cloves
- 1/2 tsp chilli flakes
- 25 g almonds roughly chopped
- 4 tomatoes finely chopped
- 250 ml beef stock
- 1 coriander leaves finely chopped
- 2 red bell peppers halved lengthways and deseeded
- sea salt
- freshly ground black pepper
- 50 g pecan nuts
- 150 ml soured cream
Nutrition (per serving, estimated)
Estimated based off 10 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 182 mg
- Iron: 2.57 mg
- Magnesium: 70.5 mg
- Phosphorus: 224 mg
- Potassium: 1036 mg
- Zinc: 1.63 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp olive oil
- 250 g minced beef
- 1 tsp ground cumin
- 1/4 tsp ground cloves
- 1/2 tsp chilli flakes
- 250 ml beef stock
- sea salt
- freshly ground black pepper
- 50 g pecan nuts
- 150 ml soured cream
Prepare
- 1 large onion, finely chopped
- 2 clove garlic, finely chopped
- 25 g almonds, roughly chopped
- 4 tomatoes, finely chopped
- 1 coriander leaves, finely chopped
- 2 red bell peppers, halved lengthways and deseeded
Let's Cook
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Step 1.
Preheat the oven to 190°C/375°F/Gas 5. Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 6–8 minutes until golden.
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Step 2.
Add the minced beef, finely chopped garlic, 1 tsp ground cumin, ¼ tsp ground cloves, ½ tsp chilli flakes, roughly chopped almonds, finely chopped tomatoes, and 250ml beef stock. Season with a generous pinch of salt and pepper. Mix well and cook for 10–12 minutes, stirring occasionally, until the beef is cooked through and the sauce has reduced to a thick consistency.
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Step 3.
Stir in the chopped coriander leaves. Spoon the beef mixture into the 4 red pepper halves (halved lengthways and deseeded). Drizzle with a little olive oil and bake in the preheated oven for 20–25 minutes until the peppers are soft and starting to turn golden brown.
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Step 4.
While the peppers bake, make the sauce: place 50g pecan nuts, 150ml soured cream, and a splash of water in a food processor. Blend until completely smooth.
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Step 5.
Drizzle the sauce over the baked stuffed peppers, sprinkle with extra chopped coriander, and serve immediately. Alternatively, serve the sauce on the side, scattered with extra chopped pecans.
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