These stuffed pointed peppers are an easy weekday meal, but also fun to serve as part of a barbecue buffet. The Beef BBQ Chief gives the ground beef a full, smoky flavor with a subtle kick of coffee, cumin and smoked paprika. Together with sweet corn, black beans and a layer of melted cheese, it makes a dish that is both colorful and extremely flavorful.

Ingredients (4 people)

• 4 large pointed peppers
• 400 g ground beef
• 2 tsp Natural Spices Beef BBQ Chief
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 150 g black beans, drained and rinsed
• 150 g corn, drained
• 100 g grated aged cheese or cheddar
• 2 tbsp tomato paste
• 2 tbsp water
• Fresh coriander or parsley for garnish

Oven method

1. Preheat the oven to 200 °C.
2. Halve the pointed peppers lengthwise and remove the seed membranes. Place them in a greased baking dish.
3. Heat the olive oil in a frying pan and sauté the onion for 2 minutes.
4. Add the ground beef and cook until crumbly. Sprinkle the Beef BBQ Chief over it and cook for another minute.
5. Stir the tomato paste and water into the meat mixture. Then add the black beans and corn and mix everything well.
6. Generously fill the pepper halves with the meat mixture and sprinkle with the grated cheese.
7. Bake the stuffed peppers for 20 to 25 minutes in the oven, until the pepper is tender and the cheese turns golden brown.
8. Garnish with fresh coriander or parsley and serve immediately.

Airfryer preparation

Do you want to make the stuffed pointed peppers in the airfryer? That's very simple.

1. Prepare the filling as described in the recipe.
2. Halve the pointed peppers and generously fill them with the meat mixture.
3. Sprinkle with the grated cheese.
4. Place the peppers carefully in the airfryer basket or on the rack, with enough space between them.
5. Bake for 12 to 15 minutes at 180 °C, until the peppers are tender and the cheese is nicely melted and golden brown.
6. Are the peppers very large or do you prefer a softer bite? Then extend the baking time by 2 to 3 minutes.

Airfryer tip

Preferably use long, sturdy pointed peppers that fit well in the basket. Is the cheese getting too dark too quickly? Loosely cover the peppers for the last few minutes with a piece of baking paper suitable for use in the airfryer (without blocking the air circulation). This keeps the top nicely golden while the pepper continues to cook.

Tips

• Serve with rice, a fresh green salad or crusty baguette.
• For extra heat you can add finely chopped jalapeño or a pinch of chili flakes to the filling.
• Also delicious with grated mozzarella or a spicy aged Gouda.

Frequently asked questions

1. Can I make this recipe in advance?

Yes. Fill the peppers in advance and store them covered in the refrigerator. Bake them just before serving.

2. Can you replace the black beans?

Certainly. Kidney beans or brown beans are also a good choice.

3. Can I freeze this?

Yes, the stuffed peppers can be frozen both before and after baking. Let them cool completely and store for up to 3 months.

4. Is this recipe suitable for the barbecue?

Yes. Place the stuffed peppers in a closed barbecue on indirect heat and cook them for about 20 to 30 minutes.

5. What other vegetables go well with this?

Zucchini cubes, finely chopped mushrooms or spinach are delicious additions to the filling.