Stuffed Peppers
Ingredients:
4 Large Bell Peppers (Capsicums)
1 Large Brown Onion, Finely Chopped
2 Garlic Cloves, Crushed
300 grams of Beef Mince
1 Tablespoon of dried Oregano
½ a Cup of Fresh Parsley, Roughly Chopped
½ a Cup of Fresh Mint, Roughly Chopped
400 gram can of chopped tomatoes
½ Cup of White, Long Grain Rice
Method:
Preheat the Oven to 180C/160C (Fan Forced). Slice the tops off each Pepper and reserve the top for later.
Scoop out the seeds and membranes from the remaining pepper. Stand the peppers in a baking-paper lined roasting pan.
Place some oil in a non-stick saucepan and add the Onion. Stir and cook for five minutes, or until softened.
Add the garlic and stir. Cook for one minute or until fragrant.
Add the mince and cook for five minutes or until browned. Stir with a wooden spoon to break up the mince.
Add the herbs, tomatoes, rice and half a cup of cold water. Season with salt and pepper.
Reduce heat to low and simmer for five minutes or until sauce starts to thicken.
Divide the mixture evenly between the peppers and place one reserved top on each pepper and Bake for 45 minutes.
Serve with Halloumi, Pita Bread, Houmous, Salad Leaves, Tzatziki and Olives.







