It's good to note: that although these peppers are pretty hot when uncooked, they lose quite a bit of their heat when they're cooked! Hope you enjoy them. (We have also found that some are milder than others... so it's a bit of a dinner roulette with this recipe!)
- 500g beef mince (or quorn mince is a winner if your're veggie!)
- 1/2 brown onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika/ chipotle powder
- 1 tsp oregano
- Banana peppers, tops and seeds removed (make sure to remove as much pith and seeds as possible, to reduce their heat)
- Salt and pepper to taste
- Rinse peppers, remove the ends and de-seed.
- On medium heat, brown the meat(or quorn), add the garlic, spices, onion, salt & pepper.
- Once the meat is cooked, allow to cool.
- Preheat oven to 180 celcius
- Carefully stuff the hot peppers with the mince mixture. We have found that using your hands is the most effective method!
- Grill the peppers for 8–10 minutes, turning every 2–3 minutes.
- Enjoy, served with sour cream or a bit of greek yoghurt.
For a great vegan alternative, this recipe works really well with lentils instead of meat/quorn. Just use a tin of pre-cooked lentils to save time.