200g minced beef
4 large bell peppers (ideally red)
2 teaspoon olive oil
1 medium onion, diced
40g walnuts, toasted and chopped
2 teaspoon chilli powder, mild or hot
1 teaspoon ground cumin
3 tablespoons tomato puree
50g raisins, chopped
10 small green olives (great if pimiento stuffed)
1 teaspoon dried oregano
1/2 teaspoon instant beef stock
200g long-grain rice
Parsley sprigs; for garnish
With a paring knife slice "lids" from peppers and set aside.
Carefully remove seeds and membranes rinse with cold water and place peppers in baking dish. Set aside.
In large frying pan heat oil over medium-high heat; add onion beef and walnuts and cook until beef is browned and onion is golden.
Add chili powder and cumin and cook stirring constantly for 2 minutes.
Stir in tomato sauce raisins olives oregano instant stock and 1/2 cup water.
Simmer 5 minutes; remove from heat; and stir in rice.
Preheat oven to 200 degrees C (Gas Mark 6).
Spoon 1/4 rice mixture into each pepper and cover with reserved "lids".
Pour 1/2 cup of water into baking dish; cover tightly with foil and bake 50-60 minutes until peppers can be pierced easily with a knife.
Using a slotted spoon remove peppers to a platter garnish with parsley sprigs for "stems" if desired and serve.
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