Stuffed pepper recipes

Bell Peppers or capsicums are delicious when filled with meat and herbs and baked. They are high in Vitamin C and make a quick, easy meal.

Ingredients:

• 4 large bell peppers
• 1 large onion chopped
• 1 beef stock cube
• olive oil
• 1 lb ground beef or lamb
• 1/2 a cup of uncooked rice
• 1 tin of chopped tomatos
• 1/2 teaspoon basil & thyme
• 1 tbspn tamari or soy sauce
• 1/2 a cup grated cheese (chedar /parmesen)

Cook the chopped onion in a frypan till translucent than add the meat and brown. Remove seeds from bell peppers and place in boiling water for 3-4 minutes. Then remove then from the water to drain.

Once meat is browned add the tinned tomatos with liquid to the pan. Add the rice, tamari, herbs and a shake of salt and pepper. Cover and turn down heat. Simmer for 10-15 minutes till rice is tender. Add cheese to mix and stir. Fill bell peppers with mix and sprinkle with a little grated cheese.

Place stuffed bell peppers on a tray and place in a moderate oven for 15 minutes then serve.

Ingredients:

• 3 rashers of bacon chopped
• 4 Bell peppers (capsicums)
• 3 potatos, boiled
• olive oil
• 2 teaspoons tumeric
• 1 clove of garlic finely chopped
• several sprigs of parsley chopped
• 1/2 a cup parmesen cheese grated

Roughly chop the boiled potatos and place in the frypan with olive oil, Cook for 5-10 minutes until browned and edges are crisp. Bronw the chopped bacon and garlic in some oilive oil. Stir all ingredients together and fill capscums with mix. Grate a little parmesen cheese on top and cook in a hot oven for 15-20 minutes.