stuffed red peppers with mince and rice recips
Middle Eastern flavoured stuffed peppers with mince and rice
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Ingredients
- 8 - 10 red yellow or green peppers
- 1 cup brown and wild rice blend
- 500 grams ostrich or beef mince beef or lamb
- olive oil for frying I used coriander infused
- 1 tsp ground cumin
- 1 red onion finely chopped
- 1 red pepper finely chopped
- 1 tin chopped peeled tomatoes
- 1 tsp sugar
- 2-3 Tbsp harissa paste
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 2 bay leaves
- 2 cloves garlic
- bunch of parsley chopped about 1/4 cup chopped
- 1 tsp allspice
- 3 Tbs pine nuts
- a few mints leaves finely chopped about 1 Tbsp
- 1/2 cup vegetable stock chicken or beef stock
Instructions
- Bring 2 cups of water to a boil and then add the cup of rice. Add a pinch or two of salt. All to simmer for about 30 minutes. Drain and set aside
- Preheat the oven to 180C / 350 F
- Fry the ground meat in a non-stick pan with olive oil until all the water has evapourated and the meat starts to brown. Remove and set aside.
- Heat another splash of olive oil and fry the onion and red pepper until softened. Add the meat back to the pan with the tomatoes, bay leaves, sugar, cumin, garlic, chilli, allspice and harissa paste. Add half a glass of water and allow this to cook until most of the excess liquid has evapourated.
- Take it off the heat and add the rice, parsley, mint and pine nuts. Check to season and add salt and pepper if necessary. Remove the bay leaves.
- Cut the tops off the peppers and remove the inner seeds and pith. Fill each pepper with the mince and rice filling and place the tops back on. Put the filled peppers in an oven dish with sides, fill with half a cup of stock, cover tightly with foil and roast in the oven for an hour.