Stuffed Peppers Italian Style Recipe
Ingredients
| Thin cut macaroni 50g | ||
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Cooking oil | 30 | |
| Beef | 450 , minced | |
| Hour 10ml | ||
| Tomato puree | 10 | |
| Beef Stock | 150 | |
| Button mushrooms | 100 , sliced | |
| Mixed herbs | 2.5 Milliliter | |
| 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.
Chef
