4 medium sized green peppers
250 ml tomato juice
butter or margarine for greasing
a good pinch of dried marjoram
salt and pepper
1 small onion
400 g raw lean beef, minced
100 g cooked rice
250 ml tomato juice
butter or margarine for greasing
a good pinch of dried marjoram
salt and pepper
1 small onion
400 g raw lean beef, minced
100 g cooked rice
for the garnish
strips of pepper
method
1. Cut a slice off the top of the peppers, remove the membranes and seeds, and blanch.
2. Skin and chop the onion finely.
3. Mix together the onion, beef, rice, seasoning, and marjoram.
4. Stand the peppers upright in a greased ovenproof dish; if they do not stand upright easily, cut a thin slice off the base.
5. Divide the stuffing mixture between the 4 peppers.
6. Pour the tomato juice around the base of the peppers.
7. Cover and bake in a moderate oven, 180°C, Gas 4, for 1 hour.
8. Garnish with strips of pepper
2. Skin and chop the onion finely.
3. Mix together the onion, beef, rice, seasoning, and marjoram.
4. Stand the peppers upright in a greased ovenproof dish; if they do not stand upright easily, cut a thin slice off the base.
5. Divide the stuffing mixture between the 4 peppers.
6. Pour the tomato juice around the base of the peppers.
7. Cover and bake in a moderate oven, 180°C, Gas 4, for 1 hour.
8. Garnish with strips of pepper
serving amount
serves 4
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