4 large green peppers
450 g (1 lb) ground beef
40 g (1 1/2 oz) cooked rice
1 small onion, finely chopped
pinch salt
2.5 g (1/2 tsp) black, pepper
1 egg yolk
50 ml (2 fl oz) red wine
50 g (2 oz) mushrooms, chopped
7.5 ml (1 1/2 tsp) raspberry or cider vinegar
1 medium tomato, seeded and chopped
50 ml (2 fl oz) fresh lemon juice
30 g (2 tbsp) sugar pinch paprika
15 ml (2 tbsp) brandy
450 g (1 lb) ground beef
40 g (1 1/2 oz) cooked rice
1 small onion, finely chopped
pinch salt
2.5 g (1/2 tsp) black, pepper
1 egg yolk
50 ml (2 fl oz) red wine
50 g (2 oz) mushrooms, chopped
7.5 ml (1 1/2 tsp) raspberry or cider vinegar
1 medium tomato, seeded and chopped
50 ml (2 fl oz) fresh lemon juice
30 g (2 tbsp) sugar pinch paprika
15 ml (2 tbsp) brandy
method
1. Preheat the oven to 190°C (375°F) Gas 5.
2. Cut the tops off the green peppers and carefully discard the seeds.
3. Blanch the peppers in a large pot of boiling water for 3 minutes. Drain well and set aside.
4. In a large mixing bowl combine the minced beef, rice, onion, salt, pepper, egg yolk, wine and half the mushrooms.
5. Mix well. Stuff the blanched peppers with the mixture.
6. Place the peppers on their sides in a large baking dish.
7. Add the vinegar and enough water to fill the dish to a depth of 2 inches.
8. Cover the dish and bake for 35 minutes.
9. When the peppers have been in the oven for 30 minutes, combine the remaining mushrooms with the tomatoes, lemon juice, sugar, paprika and brandy in a small saucepan.
10. Cover the saucepan and simmer over a very low heat for 5 minutes.
11. Pour the mixture over the stuffed peppers.
12. Reduce the oven temperature to 150°C (300°F) Gas 2 and bake the stuffed peppers, uncovered, for a further 15 minutes.
13. Serve warm.
2. Cut the tops off the green peppers and carefully discard the seeds.
3. Blanch the peppers in a large pot of boiling water for 3 minutes. Drain well and set aside.
4. In a large mixing bowl combine the minced beef, rice, onion, salt, pepper, egg yolk, wine and half the mushrooms.
5. Mix well. Stuff the blanched peppers with the mixture.
6. Place the peppers on their sides in a large baking dish.
7. Add the vinegar and enough water to fill the dish to a depth of 2 inches.
8. Cover the dish and bake for 35 minutes.
9. When the peppers have been in the oven for 30 minutes, combine the remaining mushrooms with the tomatoes, lemon juice, sugar, paprika and brandy in a small saucepan.
10. Cover the saucepan and simmer over a very low heat for 5 minutes.
11. Pour the mixture over the stuffed peppers.
12. Reduce the oven temperature to 150°C (300°F) Gas 2 and bake the stuffed peppers, uncovered, for a further 15 minutes.
13. Serve warm.
serving amount
serves 4
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