RedHot Chilli Pumpkin Peppers
Ingredients
- 1 pack of beef or meat alternative mince
- 4 teaspoons FRANK'S RedHot® Original Cayenne Pepper Sauce
- 1 teaspoon olive oil
- 1/2 medium onion, chopped
- 1 can of chopped tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chilli powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can of kidney beans
- Salt and pepper to taste
- Serve alongside a carved orange roasted bell pepper for the extra Halloween touch!
directions
- Add olive oil to a large pot over medium-high heat, fry the onions for 5 mins until golden brown and soft
- Add the mince to the pot and cook for 5 more mins, breaking it up as you go
- Stir in the tomato paste, Worcestershire sauce, chilli powder, garlic powder, cumin, paprika and plenty of Frank’s to pack that punch
- Add the kidney beans, chopped tomatoes and increase heat to a gentle boil
- Grab your orange bell pepper, carve it out pumpkin-style for Halloween and roast in oven for 15-20 mins and serve stuffed alongside
- Finish by topping with the most important ingredient, Frank’s RedHot®. Don’t be scared and pour it all over!