Mexican-style BBQ stuffed peppers

The cook, step by step.

1. 1

   Step 1

   Done

   First we cook the basmati rice according to the packaging. Then we cut the onion finely, and cut the pepper into small cubes. After this we also prepare the garlic clove to be pressed. As the last part of this step we leak the bean mix and wash it with water until the beans are clean.

2. 2

   Step 2

   Done

   Set up the barbecue for direct cooking at a dome temperature of 150°C. Place the skillet on the grate to heat up. Add the sunflower oil and sauté the onion until translucent. Crush the garlic, add it with the diced pepper and fry for 2–3 minutes.

   BBQ temperature: 150°C2m
3. 3

   Step 3

   Done

   After this we add the tomato puree and let it cook for about 3 minutes. We do this to remove the acidity from the puree and here the end result becomes a lot more pleasant. We now also add the chili and paprika powder.

   3m
4. 4

   Step 4

   Done

   Then we add the can with tomato cubes and let it simmer for about 10 minutes. After these 10 minutes add the bean mix with corn and stir it well. The skillet can now get off the barbecue after which your chili sin carne is ready! You can now mix this with the boiled rice until it becomes a nice whole.

   10m
5. 5

   Step 5

   Done

   Cut the tops off the peppers, keeping the stems attached to the lids. Remove the seeds and membranes. Fill all 4 peppers with the chilli and rice mixture and top with Tex-Mex cheese. Set up the barbecue for indirect cooking and use aluminium foil to help the peppers stand upright on the grate. Place the peppers and their lids on the grate at a dome temperature of 150°C. Close the lid and cook for about 30–40 minutes, until slightly wrinkled but still firm enough to lift without falling apart.

   BBQ temperature: 150°C30m
6. 6

   Step 6

   Done

   Serve the peppers then with the lids on it and enjoy!