Stuffed peppers with chili sauce
4 servings
120 minutes
Stuffed peppers in chili sauce are a true manifestation of Mexican cuisine, rich in vibrant aromas and bold flavors. This dish likely originates from traditional recipes for stuffed vegetables found in various cuisines around the world but gains a unique Mexican identity through the combination of spices, tomatoes, and a spicy sauce based on beer and cocoa. The rich meat filling infused with spices and the creamy texture of cheese and sour cream harmoniously complement the sweetness of the peppers, creating a vivid contrast of flavors. The chili sauce adds heat, depth, and character to this dish. It is perfect for warm family dinners and friendly gatherings; it warms you up, satisfies you, and leaves unforgettable impressions with its rich taste and appetizing aroma.
1
Preparing the sauce. In a large skillet over medium heat, heat olive oil. Add chopped garlic and onion and sauté for about 3-4 minutes until the onion is soft. Add oregano, red pepper, cocoa, cumin, and beer. Bring to a boil, reduce heat and simmer for about a minute. Add crushed canned tomatoes. Season with salt and pepper to taste.
- Olive oil: 2 tablespoons
- Garlic: 4 cloves
- Onion: 2 heads
- Dried oregano: 1 teaspoon
- Chili powder: 1 teaspoon
- Cocoa powder: 1.5 teaspoon
- Ground caraway: 0.8 teaspoon
- Lager (pale beer): 1 glass
- Canned tomatoes: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
2
Continue to simmer on low heat until the sauce thickens. This will take about 15 minutes. Set aside.
3
Preheat the oven to 180 degrees.
4
Prepare the peppers. Cut off the top and remove the seeds and white veins. Trim a bit of flesh from the bottom so the peppers can 'stand' in the pan. In a large skillet, heat oil over medium heat. Sauté the ground beef, breaking up large clumps with a wooden spatula. Add chopped onion and jalapeño peppers, stir, and continue cooking until the onion becomes translucent. Add minced garlic and cook for another minute. Then add cumin, red pepper, rice, tomatoes, Worcestershire sauce, sour cream, and grated cheeses. Mix well, keep on heat until the cheese melts, then remove from heat.
- Olive oil: 2 tablespoons
- Ground beef: 450 g
- Onion: 2 heads
- Dried jalapeno (chipotle-style): 2 g
- Garlic: 4 cloves
- Ground caraway: 0.8 teaspoon
- Ground red pepper: 1 teaspoon
- Canned tomatoes: 500 g
- Worcestershire sauce: 1.5 teaspoon
- Sour cream: 100 g
- Cheese: 200 g
- Cheddar cheese: 60 g
5
Place the peppers in a baking dish. Stuff them and pour the remaining sauce on top. Cover with foil and bake, basting with sauce every 15 minutes, for about an hour. Bake without foil for the last 15 minutes.
- Bell pepper: 4 pieces
- Canned tomatoes: 500 g
6
Chili sauce peppers are ready. Enjoy your meal!
