Peppers stuffed with mince and rice

Recipe from: 4/29/1993 12:00:00 AM
Ingredients 13
Servings 1
Minutes 10-15 min


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


10-15 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

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