Ingredients Jump to Instructions ↓

  1. 200 g rice (dry weight)

  2. 6 -8 large bell peppers

  3. 25 -50 ml extra virgin olive oil

  4. 400 g diced onions

  5. 500 g ground pork

  6. 2 teaspoons dried mint

  7. 1 teaspoon dried oregano

  8. 1 teaspoon sea salt

  9. 1 teaspoon black pepper

  10. 1/4 teaspoon cinnamon

  11. 2 fresh garlic cloves (finely chopped)

  12. 25 g fresh parsley , chopped

  13. 1 vegetable stock cube (I use stockpot)

  14. 500 ml hot water

  15. 50 g cheddar cheese (grated)

Instructions Jump to Ingredients ↑

  1. cook the rice following your normal method.

  2. In a large pan soften the onions in the olive oil until a good colour is achieved.

  3. Add the mince and cook until coloured.

  4. Add the spices (mint, oregano, salt, pepper, cinnamon and garlic) stir in well and cook for a minute.

  5. add the veg stock and again stir in well.

  6. add the hot water making sure you get all the stuck bits from the bottom of the pan.

  7. Cook down on a medium heat until the mix is almost dry again.

  8. Add the cooked rice and stir well.

  9. Add the freshly chopped parsley and stir in.

  10. Cook until dry (so no puddles of liquid are there, but is still moist).

  11. Cut the peppers in half through the middle (ie through the stalk) and remove seeds and internal bits.

  12. Fill each half with the mix.

  13. Cover with the grated cheese.

  14. Roast in the oven until soft - takes about 30-40 minutes at 200°C.

  15. Serve hot by themselves as a starter, with chips and salad for a main course or even work well on a plate as part of a buffet.


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