My Stuffed Peppers

Ingredients

500g Lean/diet minced beef
300g Lean Pork Mince
1 and a half cup long grain or arborio rice
8/10 small red capsicums
8 large ripe tomatoes or 4 cans tomatoes
2 large onions
6 cloves garlic
1 hot chili or chili sauce (optional)
6 tablespoons tomato paste
olive oil
Salt to taste
1 teaspoon tumeric
1 teaspoon paprika
4 glasses of red wine
water
1 bunch parsley (chopped)

Instructions

1. A hearty and delicious meal.

Notes

Part One:

1. Chop one onion and lightly suet in large oiled pan.
2. Add 3 cloves chopped garlic.
3. Add minced beef and pork.
4. Suet until meat begins to brown lightly and all liquid has evaporated.
5. Lightly sprinkle half a teaspoon of paprika, tumeric and salt to taste.
6. Wash, drain and add rice to the lightly fried mince and stir well (as mixture begins to dry
add small amounts of water and stir through. Slowly keep adding water until the rice is
half cooked.
7. Wash and carefully cut tops off capsicums leaving an edge, take out seeds and as much
of the pulp as possible.
8. Using a small spoon, carefully spoon the meat/rice mixture into each capsicum and pack
as tightly as possible.

Part Two:

1. Suet one large onion into a medium pot.
2. Finely chop chili (optional) or chili sauce and add to onion.
3. Add 3 cloves of chopped garlic, half teaspoon of paprika and tumeric.
4. Chop tomatoes and add to pot.
5. Cook on low/medium heat until the tomatoes are cooked.
6. Add red wine
7. Tomato paste.
8. Salt to taste

Simmer on low heat for 10 minutes
Place stuffed capsicums (upright) snugly into a large pot and add the cooked tomato liquid carefully over and covering the capsicums.
Add half the chopped parsley
Cook on medium heat for 5 minutes and then bring heat down to simmer for at least one hour.
Before serving sprinkle the remainder of the parsley over the capsicums and sauce.
Stuffed Capsicums may be served with crusty bread and finely grated parmesan cheese.

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