Simply Good Food

About a year ago, my boyfriend and I spent a month in Mexico. Beaches and pina coladas aside, the highlight of the trip was most certainly the food. Nothing that we know as “Mexican” cuisine here comes close to the amazing array of flavours and colours that greet you from a Mexican plate.

“Rellenos” are a stuffed chilli dish native to Puebla, just outside México City. Feeling inspired by a relook at our photos from the trip, I decided to attempt a local version for dinner.

4 Large Paprika Chillies (one per person)

350g lean ground beef

200g of tomato puree (canned)

1/2 packet of Woolies Mexican Spice for Rice

1 clove garlic, crushed

1 small red onion, finely chopped

1/2 cup pearl barley

Grated Emmental cheese

Salt & Pepper

Start by browing the chopped onions and garlic in a little olive oil. When the onions are translucent, add the ground beef. Once the beef has browned a little, add the Spice for Rice. Allow to brown for a further 2-3 minutes. Add the tomato puree and turn the heat down to simmer gently. This will cook for about 30 minutes for the flavours to meld together. Keep the lid off as you don’t want to end up with a very wet stuffing.

Cook the pearl barley according to the instructions on the packet.

Preheat the oven to 180 degrees C.

While the mince and barley are cooking, prepare the paprikas. Cut a slit all along the top, taking care not to cut through the bottom. Carefully scoop out the seeds so the chilli is completely empty inside. Place in a shallow dish and cover with clingfilm. Microwave on high for a minute.

Combine the mince and the cooked barley. Spoon the mixture into the prepared chillies. Top with grated Emmental and place on a baking tray. Bake for about 10 minutes or until the cheese melts.

Serve with chopped avocado and soft tacos. Or, as in my case, with green beans for a healthier option.