6-8 red peppers
400g beef or pork mince
1 cup of rice
1 tablespoon chopped parsley
2 teaspoons salt
½ cup of olive oil
2 tablespoons plain flour
1 teaspoon sweet paprika
1 teaspoon vegetable or dehydrated green herb stock
Cut tops off peppers and remove seeds. Wash peppers to prepare for filling.
Fry chopped onions and grated carrots in olive oil at medium to high temperature. Stir constantly.
After 2-3 minutes add mince and salt and continue to fry it for another 4-5 minutes.
Take it off heat and add rice, plain flour, sweet paprika and dehydrated vegetable or green herb stock.
Stir the mixture. Spoon filling into the peppers. Cover the top of each pepper with a slice of potato. Place peppers in a dish.
Place remaining potatoes put between peppers.
Pour water until peppers are covered. Boil at low temperature for 40-45minutes.
Sprinkle chopped parsley on the top. Serve hot.
We gratefully acknowledge this contribution from Jelica and Tom Dabic of North Melbourne,
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