Stuffed Peppers - with Meat and Rice

Name: Stuffed Peppers - with Meat and Rice
Yield: 6 - 8 servings
Cuisine: South African
Ingredients: olive oil; 6 medium green, red or yellow peppers; 1 cup rice; 200 g streaky bacon; 500 g minced beef; 300 g pork sausage, casing removed; 2 large onions, chopped; 2 tomatoes, peeled and chopped; 2 tsp ground black pepper; 1 chicken stock cube; 15 ml worcestershire sauce; 300 g sharp white cheese

JJ @JJduPlessis1

Cape Town

This is a family favorite.
#comfortfood

JJ @JJduPlessis1

Cape Town

This is a family favorite.
#comfortfood

Saved

Ingredients

6 - 8 servings

olive oil
6medium green, red or yellow peppers
1 cuprice
200 gstreaky bacon
500 gminced beef
300 gpork sausage, casing removed
2large onions, chopped
2tomatoes, peeled and chopped
2 tspground black pepper
1chicken stock cube
15 mlworcestershire sauce
300 gsharp white cheese

Saved

Steps

1

Preheat the oven to 200°C.
2

Boil the rice and strain and set aside.
3

Cut the peppers in half lengthwise and remove the seeds and membrane. Then rub the insides and outsides with a a bit of olive oil and arrange them face down in a baking dish. Pop them in the oven for about 15 minutes to soften them up. Set aside.
4

In a large skillet or pan fry the bacon with a bit of olive oil until cooked. Remove from pan and set aside.
5

Mix the beef and pork. Brown lightly in the pan, remove and set aside.
6

Now in the same pan sauté the onions until translucent. Add the tomatoes, black pepper, worcestershire, stock cube and the juices from the bacon and the mince. Simmer over low heat for 15 minutes, stirring occasionally. Then add in the rice, bacon and mince. Switch off the plate but don't remove the pan from the heat for 8 minutes, stir often. Mix in half the cheese.
7

Flip the peppers over. Then over fill them with the beef mixture.
8

Bake them for 15 minutes. Remove then top them with the remainder of the cheese. Put them back in the oven for 10 minutes. Put on the grill for the last 4 minutes.