| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Main, Dish |
3 |
Servings |
INGREDIENTS
|
|
SAUCE |
| 1 |
|
Onion chopped |
| 14 |
oz |
Tinned tomatoes |
|
|
Seasoning |
| 1/2 |
ts |
Sugar substitute |
| 4 |
|
Mushrooms chopped |
| 1/2 |
|
Stock cube |
|
pn |
Italian seasoning |
| 1/4 |
pt |
Boiling water |
|
|
PEPPERS |
| 3 |
|
Green peppers |
| 1 |
md |
Onion |
|
|
Seasoning |
| 8 |
oz |
Lean minced beef |
| 1 |
sm |
Egg beaten. |
INSTRUCTIONS
Pre-heat oven to 160 c or 325 f, gas mark 3. Dry fry onion and mushrooms in
little water until soft and transparent. Chop tomatoes and add to onions
and mushrooms along with the juice, stock cube water and seasoning. Simmer
over a low heat for 15 minutes.
Cut peppers in half lengthways and de-seed. Place in a pan of boiling water
and simmer for 5 minutes. Drain well. Grate the onion and mix with the
minced beef, egg and seasoning. Use this mixture to stuff the peppers.
Place in an oven proof dish and pour on the sauce. Cover and bake for one
hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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