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Salient. Newspaper of the Victoria University Students' Association. Vol 42 No. 5. March 26 1979

Stuffed Green Peppers (For 4)

Stuffed Green Peppers (For 4)

Take 4 green peppers, cut the tops off and carefully scoop out the seeds and pith. Set aside.

The stuffing can be varied considerably (eg meat or vegetarian) herbs too can be altered to give a change of flavour.

  • Combine 250gm of browned mince
or
  • 2 cups of grated cheese
with
  • 1 cup of uncooked rice (preferably unpolished)
  • 1 cup finely chopped tomato
  • 1 tablespoon minced parsley
  • 1 small onion finely diced
  • 1 clove garlic
  • 1 teaspoon salt
  • 1 tablespoon oil (preferably olive).

if available fresh chopped mint & dill seeds

Fill peppers about two-thirds full with stuffing and replace lids. Place peppers in baking dish with water to about 0.6cm cook for 1½ hours at 325°C.