What we commonly refer to as ‘green pepper,’ – those large peppers that are not hot or spicy, are actually known as ‘bell peppers’ or ‘pimentos.’ Most of the bell peppers sold in our markets are green, but bell peppers can also be red, yellow and orange. These however, are usually more expensive than the green ones, going for 2000/= or more each, which is the price of four green peppers!
Apart from adding vibrant colour to dishes, stuffed bell peppers make great appetizers and breakfast, brunch or dinner buffet items. If you find the red, yellow or orange peppers too expensive, the green ones are just as good for this recipe.
Ingredients Serves 4
4 medium-size bell peppers 400g lean minced beef
100g rice, cooked
1 large onion
1 large clove garlic
½ tsp garam masala
1 level tsp Aromat
1 tsp coriander, finely chopped
100g cheese 100g dry breadcrumbs
Butter or margarine for greasing Salt
You will need
An oven-proof dish or oven tray
1. Grease the oven-proof dish or baking tray with a little butter or margarine.
2. In a small bowl, mix well the grated cheese and breadcrumbs and put aside. Wash the bell peppers well, especially between the creases and dry with a clean, dry tea towel. Slice the tops off the peppers and carefully remove the seeds and membranes, without damaging them. Stand the peppers upright, slicing off a little of the bottom, if necessary, to make them stand firmly, without making a hole at the bottom.
3. Slice the onion and finely grate the garlic. Finely grate the cheese.
4. Put the minced meat in a saucepan over medium heat, with the garlic, coriander, Aromat, garam masala and a pinch of salt. Cook stirring, breaking up the lumps and separating the meat with a fork. Continue cooking until the meat is dry.
5. Add the rice, mix well and heat through. Stir in the sliced onion, mix well and remove from the heat. The onions do not have to be cooked, just stir them in. Check for salt adding a little more if necessary.
6. Stuff the peppers with the minced meat mixture, leaving a little space at the top. Use the cheese and breadcrumb mixture to top each of the stuffed peppers and put them in the greased oven-proof dish.
7. Pre-heat the oven at 180C/ 350F/ gas mark 4, for 10 minutes and then bake the peppers until the cheese has melted and is an attractive golden-brown. Serve hot.