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Minder's Stuffed Peppers Recipe
|Green peppers||4 Medium|
|Long grain rice||75 Gram|
|Minced beef||350 Gram|
|Onion||1 Medium, peeled, sliced and chopped|
|Mushrooms||100 Gram, wiped and sliced|
|Worcester sauce||1 Tablespoon|
|Cheddar cheese||50 Gram, thinly sliced|
Serving size: Complete recipe
Calories 1660 Calories from Fat 834
% Daily Value*
Total Fat 94 g144.3%
Saturated Fat 33.8 g169.1%
Trans Fat 2.6 g
Cholesterol 269.5 mg
Sodium 1125.6 mg46.9%
Total Carbohydrates 116 g38.8%
Dietary Fiber 16.6 g66.4%
Sugars 27.1 g
Protein 97 g193.3%
Vitamin A 107.5% Vitamin C 842.2%
Calcium 54.5% Iron 71.4%
*Based on a 2000 Calorie diet
Put the peppers and the tops into a large saucepan, cover them with water, bring to the boil and simmer for 3 minutes.
Drain them into a colander over the sink.
Half fill a medium sized saucepan with water and bring to the boil.
Add the rice and 1 teaspoon salt, stir and boil for 8 minutes.
Drain through a colander or sieve over the sink.
Put the oil into a medium sized saucepan and put over a moderate heat.
Add the mince and the chopped onions.
Fry for 5 minutes, turning the meat with a wooden spoon, until it is browned.
Add the mushrooms and the cooked rice and simmer gently for about 10 minutes.
Add the paprika, salt and pepper and a few drops of Worcester Sauce and stir round.
Stand the peppers upright in an ovenproof dish and divide the meat mixture between them.
Any extra meat can be put in the dish around the peppers.
Add 4 tablespoons water to the dish and replace the pepper 'lids'.
Arrange the sliced cheese over the tops and bake in a moderately hot oven (Gas No. 5 - 375°F - 190°C) for 40 minutes.