Peppers stuffed with mince and rice

Recipe from: 4/29/1993 12:00:00 AM
Ingredients 13
Servings 6
Time 10-15 min

Ingredients

  • 6
    large green, red or yellow peppers
  • 4
    eggs
  • 375
    ml
    cooked rice (plain or jasmine-flavoured)
  • 1
    large onion, finely chopped
  • 2
    cloves garlic, crushed
  • 5
    ml
    fresh ginger, grated
  • 1
    green chilli, seeded
  • 6
    fresh coriander leaves
  • 3
    fresh mint leaves
  • 10
    ml
    masala
  • 500
    g
    mince
  • salt to taste
  • 2
    tomatoes, thickly sliced
 

Method

+/- 30 min + 30 min
 
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.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.