Stuffed Peppers Italian Style Recipe
Ingredients
Thin cut macaroni 50g
Onion, chopped 1 medium
Garlic, crushed 1 clove
Cooking oil 30ml
Minced beef 450g
Hour 10ml
Tomato puree 10ml
Beef stock 150ml
Button mushrooms, sliced 100g
Mixed herbs 2.5ml
Green peppers 4 large
Directions
Cook the macaroni in boiling salted water until tender.
Drain.
Fry the onion and garlic lightly in the oil and add the beef.
Continue to fry for 2-3 minutes.
Stir in the flour, tomato puree, ketchup and beef stock Boil until thickened.
Add the mushrooms, herbs and drained macaroni.
Remove the stalk and cut a cap from the top of each pepper.
Remove the seeds.
Fill with beef mixture.
Stand in the Slo cooker.
Add 150ml (1/4 pt) slightly salted water.
Cook for the recommended time.
Drain.
Fry the onion and garlic lightly in the oil and add the beef.
Continue to fry for 2-3 minutes.
Stir in the flour, tomato puree, ketchup and beef stock Boil until thickened.
Add the mushrooms, herbs and drained macaroni.
Remove the stalk and cut a cap from the top of each pepper.
Remove the seeds.
Fill with beef mixture.
Stand in the Slo cooker.
Add 150ml (1/4 pt) slightly salted water.
Cook for the recommended time.
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