Estella's Mexican beef-filled peppers with a pecan sauce from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jetalah pineapple, cucumber and chilli salad; Mexican re-fried beans with garlic, chilli and coriander (Frijoles negros)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amraub on June 12, 2012

    I wasn't thrilled with this recipe. It came out a bit bland and too watery for me. I doubled the chili flakes, but still didn't get much from them. I should've followed other recipe advice for this book and doubled the cumin and cloves as well. He instructs you to finely chop the tomatoes. I'm wondering if they also should've been seeded as well to reduce the moisture in the mixture. My tomatoes were a bit on the large side and seemed to be entirely too much for the beef, so I left one out. I'd be tempted to try just using tomato paste instead for this if I were to make the recipe again.

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