ingredients
serves 4
4 medium green peppers
2 tablespoons Butter
1 small onion, finely chopped
1/4 pound minced beef
1 teaspoon chopped parsley
1 can (8 ounce) tomatoes
1 medium egg
1/4 cup long-grain rice, boiled
salt and pepper
method
1. Preheat oven to moderate, 180°C (350°F).
2. Cut peppers in half and scoop out seeds.
3. Plunge them into boiling water for 5 minutes. Drain them and arrange in a buttered baking dish.
4. To prepare the stuffing, melt the butter and fry onion gently until tender.
5. Add minced beef and cook until brown.
6. Take pan off heat and stir in parsley, tomatoes and egg.
7. Add rice, season well and spoon filling into pepper shells.
8. Place in a greased ovenproof dish and bake in centre of oven for 45 minutes. Serve with tomato sauce.
more information
Take great care to remove all the seeds as these can be very hot, though the peppers are the sweet variety. Cooked chicken, corned beef or any cold leftover meat could be used in place of minced beef. Chop small or mince and add to the mixture.
