Stuffed Peppers

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stuffed bell peppers and stuffed tomato
stuffed bell peppers and stuffed tomato

Something a little different to do with your mince.

Serves 4

8 large bell peppers

1 cup of uncooked rice

1 tomato diced

1 onion diced

2 cloves of garlic minced

30 ml Peach Chutney

15 ml tomato sauce

5 ml dried Oreganum (Oregano)

5 ml dried sweet Basil

salt and pepper to taste

500 g lean beef mince (ground beef)

Boil your rice. Hollow out the peppers and if need take a thin slice off the bottom so that it can sit flat on a plate.

Fry the onion and garlic for about 5 minutes, add the tomato fry for another minute, then add the chutney and tomato sauce.

Add the mince and the herbs and cook till the mince is almost done. Season with salt and pepper. Mix in the rice.

Spoon the mince mixture into the hollowed out peppers, till full. Place on a tray in the oven and cook for about 15 minutes, until the peppers are soft, but still retain their shape.

Serve and enjoy.

If you don’t like peppers, just hollow out a tomato instead and use the flesh in the mince instead of dicing a tomato.