Sunday, August 1, 2010

Stuffed Bell Peppers (Capsicum)

Really tasty and really easy!

As many peppers as you like preferably red for a sweeter taste
4 onions diced
3 large tomatoes diced
4 large table spoons of tomato paste
1 1/2 cups of water
500 grams of ground beef
3 cups of rice
Chopped up parsley, dill & corriander
Teaspoon each of: Cumin, 7 spices, salt, pepper, and cinnamon & 1/2 teaspoon of ginger powder

What to do:
Cut around the top root of the peppers. Make sure you do not cut the top half and make a lid as this is unnecessary. Cut around the stem of the peppers. Wash well and set aside.

Now make the stuffing. In a large pot saute onions until caramalized. Add beef and cook until no more pink. Add chopped tomatoes, tomato paste  water and spices and simmer for 15 minutes. Taste for Salt and season to your liking.

Add rice and chopped herbs to the stuffing Mix well and put in a bowl reading for some serious stuffing.

Stuff the bell peppers allowing space for the rice to expand (dont fill it to the top, leave about 1 cm) Arrange in a deep cooking pot. Fill the pot 2 inches of water.  The trick is that the tomatoes in the rice mixture already provide it with enough water to cook through but you have to add extra water as well. Cook with lid on (medium heat) for 45 mins or until the rice is cooked and peppers are tender.. You can use the same stuffing to stuff Vine Leaves (Absolutely delicious) as well as Zucchini.

Serve as a side dish. Here I served it with Macarona Bashamel and some lamb.


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