Ingredients
- 3 large peppers or 8 small ones
- 1 pimiento
- 1 large onion
- 1/2 litre sweet corn
- garlic
- 100 g long grain rice
- 1 egg
- 250 minced meat, half beef half lamb
- freshly milled pepper
- salt
- 1 clove
- 1/2 bunch parsley
- 1 sauce boat of tomato sauce with white wine
- 5 tbsps olive or groundnut oil
Method
Cut the onion in half horizontally and carefully remove the skin from each half. Cut the peppers in two lengthways, remove the seeds and blanch the peppers in boiling water with some salt added and the onion skin, for two minutes. Drian and place in an oiled dish.
In another pot, fry in oil the rest of chopped onion, the pimento,sliced with finely,crushed garlic to taste,pepper,salt and the clove. Add the rice,with twice its volume of water and cook for 15 minutes. Separate the grains with a fork, add the drained sweet corn and the minced meat. Work the mixture together with a beaten egg. Shape into balls of stuffing and place these in the onions and peppers. Cook in the oven for 20 minutes. Spinkle with chopped parsley just before serving and serve with the tomato sauce.
Tomatoes can be used as well as onion and peppers. Cut off one end of the tomato and scoop out the centre and full with the stuffing and cook as for the onions and peppers.
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Tags: beef, lamb, large peppers, meat, pimento, recipes, stuffed vegetables, sweet corn