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Stuffed peppers
Preparation time : 20 minutes
Cooking time : 40 minutes
Serves : 4
INGREDIENTS:
5 tablespoons oil
1 onion, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon chilli powder
350 g / 12 oz minced beef
3 tablespoon long-grain rice
salt
4 large green or red pepper sliced lengthways, cored and seeded
1 x 400 g / 14 oz can tomatoes
METHOD: Heat 3 tablespoons of the oil in a pan. Add the onions and fry until golden. Add the spices and cook for 2 minutes. Add the minced beef and fry. Stirring, until browned. Add the rice and salt to taste and cook for 2 minutes. Leave to cool, then fill the pepper shell with the mixture. Heat the remaining oil in a pan just enough to hold the peppers. Add the peppers, pour a little of the tomato juice into each pepper and the remaining juice and tomatoes into the pan, seasoning with salt to taste. Bring to simmering point, cover and cook for about 25 minutes, until the rice is tender.
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