stuffed red peppers with mince & rice
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stuffed red peppers with mince & rice
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Middle Eastern flavoured stuffed peppers with mince and rice
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Ingredients
- 8 - 10 red yellow or green peppers
- 1 cup brown rice blend
- 1 cup wild rice blend
- 500 ostrich mince beef or lamb
- olive oil I used coriander infused, for frying
- 1 tsp cumin ground
- 1 red onion finely chopped
- 1 red pepper finely chopped
- 1 chopped peeled tomatoes canned
- 1 tsp sugar
- 2-3 Tbsp harissa paste
- 1 tsp oregano dried
- 1/2 tsp chili flakes
- 2 bay leaf
- 2 cloves garlic
- parsley about 1/4 cup chopped, chopped, bunch
- 1 tsp allspice
- 3 Tbs pine nuts
- mint leaves about 1 Tbsp, finely chopped, a few
- 1/2 cup vegetables chicken or beef stock
Instructions
- Bring 2 cups of water to a boil and then add the cup of rice. Add a pinch or two of salt. All to simmer for about 30 minutes. drain and set aside
- Preheat the oven to 180C / 350 F
- Fry the ground meat in a non-stick pan with olive oil until all the water has evapourated and the meat starts to brown. Remove and set aside.
- Heat another splash of olive oil and fry the onion and red pepper until softened. Add the meat back to the pan with the tomatoes, bay leaves, sugar, cumin, garlic, chilli, allspice and harissa paste. Add half a glass of water and allow this to cook until most of the excess liquid has evapourated.
- Take it off the heat and add the rice, parsley, mint and pine nuts. Check to season and add salt and pepper if necessary. Remove the bay leaves.
- Cut the tops off the peppers and remove the inner seeds and pith. Fill each pepper with the mince and rice filling and place the tops back on. Put the filled peppers in an oven dish with sides, fill with half a cup of stock, cover tightly with foil and roast in the oven for an hour.
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