 Stuffed Peppers
Roasted peppers in a rich tomato sauce - colourful and ever so tasty. I used a mixture of red and yellow peppers in this version, but you can use any colour you like. Serve with plain boiled rice.
- 2 medium peppers.
- 300g minced beef.
- 1 large onion, peeled and roughly chopped.
- ½ tsp ground nutmeg.
- 1 tsp mixed dried herbs
- Salt and pepper.
- 50g grated cheese (parmesan or cheddar-type)
- olive oil.
- A mugful of long grain rice
For the tomato sauce
- A 410g can of tomatoes.
- 1 tbls tomato purée.
- ½ tsp paprika.
- 1 tsp cornflour mixed with a little water.
1. Pre heat the oven to 200°C.
2. Slice the peppers in half from top to botton, leaving the stalk in tact. Remove any seeds and pith and place on a shallow ovenproof dish.
3. Add a little olive oil to a large frying pan and fry the onions and minced beef with the nutmeg and dried herbs over a high heat for 7-8 minutes. Season with a little salt and pepper and remove from the heat.
4. Spoon the mixture into the halved peppers, reserving 3-4 tbls. Drizzle with a little more olive oil and sprinkle the cheeese over each pepper. Place in the oven for 35-40 minutes.
5. Meanwhile, make the sauce. Add the canned tomatoes to the frying pan with the reserved mince/onion and bring to the boil, stirring to break up the tomatoes. Add the tomato purée and paprika and cook over a low heat for 15-20 minutes. Just before serving, add the cornflour and stir to thicken the sauce. Add a little more water if the sauce is too thick.
6. When the sauce is ready, boil the rice in plenty of water for 7-8 minutes, rinse with more boiling water from a kettle.
7. Remove the peppers from the oven and place the a bed of rice. Spoon the sauce over the top and serve.
Serves: 2
Preparation time: 10 minutes
Cooking time: 40 minutes
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