| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 4 |
|
Green peppers |
| 4 |
|
Tomatoes |
| 1/2 |
ts |
Sugar |
| 2 |
|
Medium-sized potatoes; peeled and |
|
|
; quartered |
|
|
; lengthways |
| 2 |
tb |
Tomato puree; diluted in 150ml |
|
|
; (1/4 pint) hot |
|
|
; water |
| 3 |
tb |
Vegetable oil |
| 4 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; finely sliced |
| 375 |
g |
Lean minced beef or lamb; (12oz) |
| 1/2 |
ts |
Ground cinnamon |
| 150 |
ml |
Hot water; (1/4 pint) |
| 1 |
|
50 grams lon grain or patna rice; washed and drained |
|
|
; (2oz) |
| 50 |
g |
Pine kernels; lightly toasted |
|
|
; (2oz) |
| 50 |
g |
Sultanas; washed and drained |
|
|
; (2oz) |
| 2 |
tb |
Finely chopped fresh parsley |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
GENERAL
FOR THE STUFFING
Preheat the oven to 190 C, 375 F, Gas Mark 5.
If the peppers are rather thick, drop them briefly in boiling water for 2-3
minutes; then remove and drain them. Cut a slice off the top of each tomato
and pepper and reserve. De-seed the peppers. Scoop out most of the tomato
flesh with a teaspoon; chop and reserve it for adding to the stuffing.
Invert the tomatoes on to a plate to drain but reserve their juices for
adding to the stuffing. Sprinkle a little sugar into each tomato.
To make the stuffing, first heat the vegetable oil and brown the onion. Add
the meat and cinnamon and fry together, breaking up any lumps. Add the hot
water, seasoning and the chopped tomato flesh and any juices; cover and
cook for 20 minutes. Add the rest of the stuffing ingredients, mix well and
cook for 3 more minutes.
Arrange the tomatoes and peppers upright in a small baking dish, filling
any gaps in between them with the potato quarters which will help to keep
the stuffed vegetables upright and will make a delicious addition to the
meal at the end.
Fill the vegetables with the stuffing mixture, leaving a little room for
expansion and seal them with the reserved tops. Pour the diluted tomato
puree and the remaining oil all over, season and cook for 1 hour 10
minutes, basting occasionally. Add a few tablespoons of water, if needed.
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