Stuffed Peppers

Name: Stuffed Peppers
Cuisine: South African
Ingredients: 300 g Baby Potatoes, diced small; Olive Oil; 180 g Mushrooms, sliced; Salt and Pepper; 1 Onions, finely chopped; 3 ml Chilli Flakes; 3 ml Coriander; 3 ml Cumin; 3 ml Turmeric; 15 ml Crushed Garlic; 125 ml Cherry Tomatoes, quartered; 125 ml Fresh Parsley, chopped; 3 Bell Peppers, halved length-wise and cored; 6 eggs; Grated Cheese

George Strydom @KingGeorge

Stuffed Peppers

George Strydom @KingGeorge

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Ingredients

300 gBaby Potatoes, diced small
Olive Oil
180 gMushrooms, sliced
Salt and Pepper
1Onions, finely chopped
How to dice an onion with no tears
3 mlChilli Flakes
3 mlCoriander
3 mlCumin
3 mlTurmeric
15 mlCrushed Garlic
125 mlCherry Tomatoes, quartered
125 mlFresh Parsley, chopped
3Bell Peppers, halved length-wise and cored
6eggs
Grated Cheese

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Steps

1

Preheat oven to 180°C.
2

Place the Baby Potatoes in the microwave and cook for 5 min on high.
3

Heat a pan over high heat.
Add in the Olive Oil and Mushrooms, fry until browned. Season with Salt and set aside.
4

Reduce heat to medium high and add Olive Oil to the pan. Add in the Onions and fry untill translucent. Add in the Potatoes, Chilli Flakes,
Coriander, Cumin, Tumiric and Garlic. Fry for 1-2 minutes before seasoning with Salt and Pepper.
5

Add the cooked Mushrooms, Cherry Tomato, and Parsley to the potatoes. Remove from heat.
6

Arrange pepper halves on a muffin dish so that they are stable.
7

Scoop potato stuffing mixture into the pepper halves. Crack the Egg into each pepper over the potato stuffing. Sprinkle over Grated Cheese.
8

Bake in heated oven for 20 minutes, or until the egg whites are set are soft set.
Serve and enjoy.