Place the minced beef, red kidney beans, and onion into your slow cooker pot.
Mix the Chilli Sauce sachet with 200ml of water, add to the slow cooker pot, stir thoroughly.
Add the tomatoes and stir again.
Cover and cook for 4 hours on HIGH or 8 hours on MEDIUM setting until the meat is tender and cooked through (keep covered during cooking, cooking times may vary between slow cooker models).
About an hour before cooking end time, preheat the oven to 180C.
Now, get your peppers, chop their tops off (but put aside for cooking) and carve spooky faces in them!
Once your spooky faces are carved, fill with the chilli con carne from the slow cooker and put their top back on.
Place the stuffed peppers in an oven dish and cover with tin foil. Cook for 30 minutes.
Remove the tin foil and tops of peppers, and add a sprinkling of grated cheese (optional). Cook uncovered for a further 10 minutes until peppers are soft and slightly browned.
Remove from the oven and add the tops back. Serve with a dollop of sour cream.
Top Tip – Try our V and Easy Chilli Non Carne Gourmet Sauce Mix and vegan cheese for a vegan alternative.
