Stuffed Peppers with Chili Con Carne

Ingredients:

• 4 medium sweet peppers, preferably red, halved, seeds and membranes removed
• 3 tablespoons of vegetable oil
• 450 g of ground beef
• 4 medium onions, finely chopped
• 6 large cloves garlic, minced
• 2 tbsp. chili powder
• 0.5 tsp ground cumin
• 1 can (800g) canned peeled tomatoes, lightly crushed
• 1 can (425 g) of canned black beans
• 2 tablespoons apple cider vinegar
• 1 and 1/4 cups cooked couscous
• 3/4 cup grated sharp yellow cheddar

Preparation:

1. Preheat oven to 200°C.
2. Place the pepper halves cut-side up on a nonstick baking sheet or a regular baking sheet lined with parchment paper. Sprinkle the insides with salt and black pepper and drizzle with 2 tablespoons of oil. Place the baking sheet in the center of the oven and roast until the peppers are slightly softened, 12-15 minutes. Remove from the oven.
3. Meanwhile, heat the remaining vegetable oil in a large, heavy-bottomed saucepan over medium heat. When the oil begins to smoke lightly, add the ground beef, spreading it out in a thin layer, and season with salt and pepper. Cook, stirring with a wooden spoon, until browned and cooked through, 5-8 minutes. Transfer the meat with a slotted spoon to a medium bowl. Combine the onion, garlic, ground chili, and cumin in the saucepan. Season with salt.
4. Stir and cook for 5-8 minutes. Add the tomatoes and simmer over medium heat until they break down and the chili begins to thicken, 12-15 minutes. Return the meat to the pan with the beans and apple cider vinegar. Remove from heat.
5. Fill each pepper about halfway with couscous. Spread the chili evenly over the peppers, placing it on top of the couscous. Sprinkle with cheese and return the baking sheet to the oven. Bake until the cheese is melted, 20-25 minutes.