Estella’s Mexican Beef-Filled Peppers with a Pecan Sauce

Name: Estella’s Mexican Beef-Filled Peppers with a Pecan Sauce
Yield: Serves 4
Cuisine: Mexican
Ingredients: 150 ml/5 fl oz/scant ⅔ cup soured cream; 50 g/1¾ oz/½ cup pecan nuts, plus extra to serve (optional); 250 ml/9 fl oz/1 cup beef stock; 4 tomatoes, finely chopped; 25 g/1 oz/scant ¼ cup almonds, roughly chopped; ½ tsp chilli flakes; sea salt and freshly ground black pepper; 2 red peppers, halved lengthways and deseeded; 1 handful coriander leaves, finely chopped, plus extra to serve; 2 tbsp olive oil, plus extra for drizzling; 1 large onion, finely chopped; 1 tsp ground cumin; ¼ tsp ground cloves; 250 g/9 oz minced beef; 2 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

2 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped
250 g/

Americas
Mexico
Main course
Central America
Spicy
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5. Heat the oil in a large frying pan over a medium heat, then add the onion and cook, stirring occasionally, for