- 6 green bell peppers (capsicums)
- 1/2 kg mince (king Island beef),
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 clove garlic, crushed
- 1 teaspoon dried leaf oregano
- 1 tablespoon fresh mint chopped finely
- 2 spring onions,
- Cracked pepper,
- Pinch of chili,
- Basmati rice (I used Orzo (pasta), a rice-shaped pasta also known as risoni this time)
- shallots diced fine,
- Few fresh basil leaves.
- breadcrumbs with garlic infused olive oil
- Parmesan to taste.
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, mint 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, chilli, cooked rice (or pasta), and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted. Some times I don't feel like much cheese so (As pictured) I use breadcrumbs infused with garlic an olive oil & grate some fresh Parmesan to finish.
Garnish with chopped spring onions.
Recipe for stuffed peppers serves 6.