Beef slices with stuffed peppers

YOU
0 serving
Rate this recipe
Beef

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

1.00 aubergine — medium
fresh chillies — 573
1.00 lemon juice
1.00 onion — small, chopped
1.00 garlic — cloves, crushed
15.00 ml fresh chillies — 573
salt and freshly ground black pepper — to taste
fresh parsley — handful
400.00 g pimento peppers
12.00 beef — roasted, thinly sliced
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180 ºC (350 ºF).
Brush the brinjal with olive oil, place on a baking sheet and bake until soft and the skin is easy to remove. Peel, then dice the flesh. Mix with the lemon juice and set aside.
Sauté the onion and garlic in a little oil until translucent.
Add the brinjal and boil for about 10 minutes or until the mixture begins to thicken and is no longer watery. Stir in the parsley and cool.
Drain the pimientos, halve if desired, and stuff with the brinjal mixture.
Serve a few slices of roast beef with the pimentos. The filling is enough for 3 whole pimentos or 6 halves.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.