Mortar Bombs on a Plate

Ingredients

• 8 red pointed peppers
• 600 g ground beef
• 1 can black beans (400 g, drained)
• 2 onions
• 4 cloves garlic
• 1 red chili pepper
• 1 tbsp smoked paprika powder
• 2 tsp ground cumin
• 1 can diced tomatoes (400 g)
• 200 g lentils (dry)
• 750 ml vegetable stock
• 2 tbsp olive oil
• 4 tbsp hot chili sauce
• salt and pepper to taste

Method

1. Preheat the oven to 200°C.
2. Cook the lentils in the stock until done (about 20 minutes), drain and mash roughly.
3. Finely chop the onions and garlic.
4. Sauté onion, garlic, and finely chopped chili in olive oil in a large pan.
5. Add the ground beef and cook until browned and crumbly.
6. Add cumin, paprika, beans, and diced tomatoes; simmer for 10 minutes. Season with salt and pepper.
7. Slice the pointed peppers lengthwise, remove seeds.
8. Generously fill the pepper halves with the meat mixture.
9. Place the stuffed peppers in a row on a baking tray and bake for 20 minutes.
10. Spread the lentil puree in a dark stripe across each plate.
11. Arrange 2 stuffed pepper halves per person diagonally on the puree, like mortar bombs in a row.
12. Draw a sharp 'fuse' from the tip of each pepper with chili sauce.

Serving notes

• Serve with extra chili sauce for the brave.
• Sprinkle with chopped coriander for extra color.
• A fresh green salad on the side balances the tension.