By Save-On-Foods

Easy Supper

Mole-Inspired Pork and Bean Chili Stuffed Peppers

Mar 27, 2024 | 7:02 AM

These stuffed peppers make for an easy weeknight supper

Prep Time: 20 mins Cook Time: 60 mins Serves 8

Ingredients

1 pound ground pork

2 cans (15 oz each) Western Family kidney beans

Art of Gardening

Watch: Planting Herbs For A Purpose

8h ago

Drink it up

Sparkling Blueberry Mint Lemonade

8h ago

Mental Health

PTSD Can Happen to Anyone - Here's Why

8h ago

2 cans (14.5 oz each) Western Family diced canned tomatoes

1 can tomato paste

1 large onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeño, finely chopped (seeds removed for less heat, if desired)

2 tablespoons vegetable oil

2 teaspoons Western Family ground cumin

2 teaspoons Western Family chili powder

1 Western Family whole Cinnamon Stick

1/2 teaspoon Western Family paprika

1/2 teaspoon Western Family dried oregano

Salt and pepper to taste

2 cups chicken or vegetable broth

1/4 cup unsweetened Western Family cocoa powder

1/4 cup almond butter (or Western Family peanut butter for a twist)

4 Whole bell Peppers cut in half

Shredded Cheese to top (Optional)

chopped cilantro (Optional)

lime wedges (Optional)

sliced avocado (Optional)

crumbled queso fresco

Directions:

1. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the ground pork and cook until browned.
2. Add chopped onion, garlic, and bell peppers. Sauté until vegetables are softened.
3. Stir in cumin, chili powder, cinnamon, smoked paprika, and dried oregano. Cook for an additional 1-2 minutes.
4. Add tomato paste, diced tomatoes, kidney beans, broth, and cocoa powder.
5. Bring to a simmer, then cover and let it simmer for at least 30 minutes.
6. Stir in almond butter (or peanut butter) to add richness and depth to the sauce. Adjust the seasoning with salt and pepper.
7. While chili is simmering cut bell peppers in half and remove seeds and membranes
8. Preheat oven to 375 degrees F (190 degrees C)
9. Fill each pepper 3/4 with the chili
10. Top with cheese
11. Place the stuffed peppers in a baking dish and bake for approximately 25-30 minutes until peppers are tender
12. Once done baking remove from oven and let cool before serving

Tips and Tricks: Letting the chili simmer longer allows the flavours to meld. Making this ahead of time and freezing will cut down the prep time of the stuffed peppers by 20 minutes. Keep watch to make sure it doesn’t dry out and add vegetable stock if necessary.

To purchase the ingredients for this Save-On-Foods recipe, click here.