Make a 3 Course Meal & a drink with 3 Ingredients each | Ft Chocolate Fondue

Cut the tops off the bell peppers and remove the seeds and membranes, keeping the peppers intact.

Wash the inside of the peppers to remove any remaining seeds.

Preheat the oven to 200°C (392°F).

Place the peppers in small baking dishes to keep them upright and put them in the oven for 20 to 25 minutes to soften.

In a frying pan, brown 500g of beef mince over medium heat, stirring occasionally.

Add the frozen stir fry vegetables to the browned mince and cook for about 5 minutes, stirring every 5 minutes until softened.

Remove the softened peppers from the oven and fill them with the beef and vegetable mixture, packing it in tightly.

Place the filled peppers back in the oven for further cooking.

In a baking tray, place 4 chicken thighs with skin on.

Mix together 3 tablespoons of honey and 3 tablespoons of whole grain mustard, then brush the mixture over the chicken thighs.

Place the chicken thighs in the oven alongside the stuffed peppers, basting the chicken every 10 minutes during cooking.

In a saucepan, heat 1 litre of full fat milk until steaming, then add a split vanilla pod and 100g of dark chocolate, stirring until melted and combined.

Serve the hot chocolate with fresh mint leaves for garnish.

Equipment Needed

Spice Level:

Dietary

Allergens