Delicious stuffed peppers

By admin
19 June 2014

Saying good-bye to summer doesn't mean saying good-bye to colour and crisp flavour . Celebrate your family with these beautiful stuffed peppers

3 large green peppers

1 tablespoon butter

1 tablespoon olive oil

1 onion, chopped

1 rib celery, chopped

sundried tomatoes

4 tablespoons tomato paste

1 clove garlic, crushed

½ teaspoon dried oregano

½ teaspoon dried basil

1 teaspoon salt

½ teaspoon ground black pepper, divided

1 egg, lightly beaten

1 ½ teaspoons Worcestershire sauce

1 cup cooked Spekko Parboiled Long Grain Rice

1/3 cup cheddar cheese, grated

1. Rinse peppers under cold water.

2. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

3. Heat the olive oil and butter in a frying pan over medium heat. Sauté the onion and celery for about 5 minutes, or until tender.

4. Add the tomatoes, tomato paste, crushed garlic, oregano, basil, salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

5. In a large mixing bowl, combine; the cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff the peppers with the mixture and place in a baking dish. Pour the remaining tomato mixture over the stuffed peppers. Bake at 180 degrees Celsius for 30 minutes.

6. Top the stuffed peppers with a little shredded cheddar cheese just before peppers are done; bake until the cheese is melted.

Catering tips from the Spekko kitchen

• Add 500 g cooked mince to the tomato mixture. You will have a greater yield and can then use 5 – 7 large peppers – feeding 10 – 14 people.