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We hope you got benefit from reading it, now let's go back to chilli beef stuffed peppers / kefir, avocado, coriander dressing recipe. To make chilli beef stuffed peppers / kefir, avocado, coriander dressing you only need 22 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Chilli beef stuffed peppers / kefir, avocado, coriander dressing:

1. Provide of Chilli beef peppers.
2. Prepare 280 g of lean mince.
3. Take 1/2 of finally diced onion.
4. Take 120 g of red kidney beans.
5. Get 2 cloves of garlic.
6. Get 2 of red anaheim peppers.
7. Use 1 of red chilli.
8. Take 2 tbsp of oregano.
9. Use 140 ml of passata.
10. Use 1/2 glass of water.
11. Provide 1 tbsp of balsamic vinegar.
12. Provide 40 g of breadcrumbs.
13. Provide 50 g of cheddar cheese.
14. You need 1 tbsp of butter.
15. Prepare 2 tbsp of rapeseed or any other cooking oil.
16. Get of Kefir dressing.
17. Take 100 ml of kefir.
18. Take 1/2 of avocado.
19. Prepare 1/2 of lime.
20. You need 1 tbsp of apple vinegar.
21. You need Pinch of salt.
22. Provide of Handfull coriander.

Steps to make Chilli beef stuffed peppers / kefir, avocado, coriander dressing:

1. To make a dressing blend all the ingredients from the kefir dressing section.
2. If cooking mince on Bbq preheat your pan or skillet setting directly on Bbq. Add in rapeseed oil and then diced onions and garlic straight after. Sweat the onions for 2 minutes stirring ocassionally.
3. Add in mince and sear for few minutes. Keep stirring to break up the mince. Add in cumin, oregano and finally diced chilli..
4. Add in passata, red kidney beans, water and balsamic vinegar. Let it cooked on medium heat until its reduced down.
5. Half the peppers lengtways. Stuffed them with the mince..
6. Combine butter, cheese and breadcrumbs. Top the peppers with it.
7. Place the peppers directly on Bbq on medium heat and close the lid. Cook it for about 10 min.
8. Serve it with salad of your choice and drizzle with the dressing..

Season the beef with salt and freshly ground black pepper. Heat a large frying pan and sear the beef over high heat until it is cooked but still pink. Tip in the tomatoes and stir in the onion, garlic, chilli, aubergine and kidney beans with their juice. Try not to add any extra liquid; the mixture should be quite dry. Topped with salsa fresco, and served with an avocado and coriander dip, and grated cheese.

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