Peppers stuffed with mince and rice

YOU
6 servings Prep: 15 mins, Cooking: 1 hr
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Fruit

By Food24 November 03 2009
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Ingredients (13)

6.00 pepper — green, yellow or red
4.00 eggs
375.00 ml rice — cooked
1.00 onion — finely chopped
2.00 garlic — cloves, crushed
5.00 ml fresh ginger — grated
1.00 green chilli — deseeded
6.00 fresh coriander
3.00 fresh mint
10.00 ml masala
500.00 g beef mince
salt — to taste
2.00 tomatoes — sliced
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Method:

Preheat the oven to 180 ºC (350 ºF).
Cut off the stem end of each pepper about 1 cm from the top. Seed the peppers and set aside.
Boil the eggs, shell them and set aside.
Boil the rice according to the instructions on the pack and set aside.
Sauté the onion, garlic, ginger and chilli in a little oil till soft. Add the coriander, mint leaves and masala and stir-fry for about one minute more. Remove from the pan and set aside.
In the same pan, fry small quantities of the mince till done. Return the onion mixture to the pan and mix well. Season with salt to taste. Add the cooked rice to the pan and mix. Spoon the mixture into each of the peppers.
Arrange the tomato slices on the base of an ovenproof plate. Arrange the stuffed peppers on top. Bake for 20-30 minutes or until the peppers are soft. Halve the eggs and arrange in the dish. Serve with atchar and sambals.
Serves 4-6.



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