Food · Free from Fridays · Uncategorized · World Cuisine

Free From Friday’s: Sweet pointed peppers stuffed with Smoky chipotle spiced mexican rice and chilli and coriander mango salsa

Mexican pepper
Sweet pointed peppers stuffed with smoky chipotle spiced mexican rice and chilli and coriander mango salsa by Chinskitchen

Who loves Mexican food ? Come on hands up all those who do, I love Mexican food  but wait do you have allergy to beans?  Oh dear going to a Mexican restaurant and telling the waiter you are vegetarian and allergic to beans doesn’t go down very well, in response you get a sigh and you can tell what they are thinking. Oh well order your usual vegetable fajitas. Does this sound like a familiar scenario? My hubby loves trying out different cuisines but having allergies and being vegetarian makes it so difficult for him. Mexican food,especially street food is so delicious I almost feel guilty him watching me eat and enjoy, so on many occasions these dishes are replicated at home. Why not make your own delicious Mexican cuisine at home? Get the music going, get with the groove and cook up a Mexican storm in your home with the smoky and spicy flavours of chipotle, zesty lime, tropical mango and not to forget the fresh flavour of coriander leaves. Thank you to Ben from Capsicana for sending me the smoky chipotle powder just what you need for a good Mexican dish 🙂

Sweet pointed peppers stuffed with Smoky chipotle spiced mexican rice and chilli and coriander mango salsa

Preparation time: 20-30 minutes
Cooking time: 35-45 minutes
Serves: 2-4

Ingredients:

6 Sweet pointed peppers- sliced lengthways to make an opening, leave the stem on but de-seed each pepper
250g Spicy mexican cheese- grated
Spray oil

For the Mexican rice:

2 Tbsp oil
1.5 Tsp cumin seeds
1 Tsp ground cumin and coriander
1 Tbsp Chipotle powder ( can be found in supermarkets or online)
1 Large onion finely chopped
1 Green chilli finely chopped
4 Tbsp tomato puree
2 Medium sized carrots chopped small
100g Sweetcorn kernels
1 Medium green pepper chopped small
2 Tbsp chopped (small) raw mango (these are small mangoes easily available in any Indian veg shop)
375ml Water
1 Tsp salt or to taste
Handful fresh coriander chopped
250g Cooked white rice

Chilli and Coriander Mango Salsa:

1 Large fibreless mango chopped small (supermarket ones are the ones I use)
1 Medium green pepper chopped small
1 Green chilli finely chopped
1 Tsp Cumin seeds roasted and crushed
Handful of finely chopped fresh coriander
Salt to taste
Juice of half a lime

Method:

1. In a pan heat the oil, add the cumin seeds, once they start to crackle add the onions and chilli and fry for 2-3 minutes.
2. Add the chopped peppers,chipotle powder, cumin and coriander powder and fry for a another 1 minute.
3. Stir in the tomato puree and mix, pour the water, mix in raw mango,sweetcorn and carrots.
4. Place the lid on the pan cook for 25 minutes or until the mixture starts to thicken.
5. Mix in the cooked rice, salt and coriander. Set aside.
6. To make the salsa mix all of the ingredients together and leave aside.
7. Pre heat oven to 200 degree C or 180 C for fan assisted.
8. Line the peppers on a tray, spray them with oil and let them roast in the oven for about 10 minutes.
9. Once peppers are partly roasted, stuff each pepper with the rice. Sprinkle cheese over the peppers and return to the oven to cook for a further 5 minutes.
10. Prior to serving, spoon mango salsa over each stuffed pepper and serve on a bed of lettuce.

3 thoughts on “Free From Friday’s: Sweet pointed peppers stuffed with Smoky chipotle spiced mexican rice and chilli and coriander mango salsa

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