- 2 tbsp vegetable oil
- 700g/1lb 9oz rump steak, cubed
- 2 red onions, finely chopped
- 4 garlic cloves, crushed
- 50g/2oz tomato purĂŠe
- 3 small red chillies, chopped
- 2 x 400g/14oz cans chopped tomatoes
- 1 tsp ground coriander
- pinch ground cumin
- pinch ground cinnamon
- 1 bay leaf
- 450g/1lb canned black beans
- salt and freshly ground black pepper
- 30g/1oz high quality dark chocolate, grated
- 4 large green peppers
- 175g/6oz cheddar, grated
- rice, cooked according to packet instructions, to serve
- Preheat the oven to 180C/365F/Gas 4.
- Heat the oil in a deep, heavy-based pan over a medium heat.
- Add the steak and fry in batches for 3-4 minutes, or until golden-brown all over. Place the steak into a colander over a bowl to drain off any excess fat. Discard the collected fat.
- Add the onion and garlic to the same pan and fry until soft.
- Add the tomato purĂŠe and cook for six minutes.
- Add the chillies and cook for one minute.
- Add the canned tomatoes, coriander, cumin, cinnamon and the bay leaf.
- Return the meat to the pan and stir well. Simmer for 5-6 minutes.
- Add the beans and cook for 15 minutes.
- Season, to taste, with salt and freshly ground black pepper and stir in the chocolate.
- Cut off the tops of the green peppers and scrape out the seeds.
- Level the bottom of each pepper with a knife to allow them to stand upright on a baking tray.
- Place the peppers into a pan of boiling water to blanch for three minutes. Remove with a slotted spoon and plunge into a bowl of cold water to stop the cooking process, then drain.
- Set half of the cheddar aside. Divide the other half of the cheddar equally among the peppers.
- Spoon chilli beef mixture into each pepper to fill to the brim.
- Top with equal amounts of the reserved grated cheddar and arrange, standing upright, onto a baking tray.
- Transfer to the oven and cook for 15 minutes.
- Remove from the oven and place onto plates with a spoonful of rice alongside.