Ingredients
- As I dont use measures I'll try my hardest to direct you!!!
- 12-15 peppers wash & cut off tops
- 1 killo ground meat
- 2 onions finely chopped
- 1 tspn oregano
- 1 tspn dried mint
- 6 sprigs of fresh parsley chopped
- 6 cloves garlic chopped
- salt & freshly ground black pepper
- 1 bottle Italian sauce
- 2 dstspns tomato puree
- smallest pinch of nutmet (optional)
- 3/4 cup rice
- 1/2 cup water
- 1 tblspn olive oil
Directions
In a heavy pan saute your mince, until it starts to brown, cook a little longer until the fat begins to appear. Drain and put aside. Add oil to pan, saute your onions and garlic until soft. Add all your ingredients, stirring until everything is blended, and heated through. With a spoon fill your peppers, but not right up to the top, as rice expands. Put in baking dish and put tops back on, this is not necessary. You must now add extra water about 3 cups and add to it a little salt and about a teaspoon of tomato puree. Put in moderate oven for about 1 1/2 hours, once they have browned on one side turn them over, with a spatula as they can break open easily, also if you find that you like a little more juice with them, just add extra water the next time. Hope you enjoy.
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Submitted 6/13/05.
Source: Home
Submitted By: Faye
olda@arach.net.au
Stuffed Peppers