Stuffed Peppers

Mains Sides

Ingredients

• 6 bell peppers, assorted colours
• 8 garlic cloves, minced
• 2 onions, finely diced
• 500g mince meat
• ¾ cup rice
• ½ tbsp salt
• ¼ tsp ground black pepper
• Bunch of chopped parsely (minus a handful) For the sauce:
• 6 tomatoes or 1 tin of canned tomatoes
• 1 onion, finely diced
• Salt
• 1 chilli pepper
• ½ tsp ground ginger
• Handful of chopped parsley

Method

1. To make the filling, fry the onions until they turn translucent, then add the garlic, meat and parsely and cook until the meat browns.
2. Once the meat is well browned, add the rice, salt and pepper and mix.
3. Add ½ cup water and bring to a boil.
4. Cook for 6-7 minutes on low then take off the heat.
5. Decapitate each pepper, remove the core and seeds from the inside and wash well.
6. Fill each pepper with the meat filling (not all the way).
7. For the sauce: puree the tomatoes in a food processor and strain.
8. Fry the onion in a pot and add the tomato juice, 1 cup water, salt, chilli and ginger.
9. Bring to a boil and add the handful of reserved parsley.
10. Place the peppers in the pot and pour about 2 tbsp of the sauce inside each one. Replace the heads, put the lid on the pot and cook for about half an hour.
11. Meanwhile, preheat the oven to 200°C and then transfer the pot to the oven and bake on grill (without the lid) for another half an hour.