Stuffed Peppers (Mirchi Bharwan) Recipe

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0:45 - 0:25

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Submited by

naila from Karachi

Ingredients

• 8 medium-sized peppers
• 1 lb. minced beef
• 3 oz. rice
• 1 onion, finely chopped
• 1 dessertspoon ground coriander seeds teaspoon chilli powder
• I teaspoon sugar
• grated rind of 1 lemon and juice of 4 lemon
• salt to taste
• 1 tablespoon oil
• Stock

Method

Wash and dry peppers. Cut a slice from the base of each one, leaving the stalks intact; remove seeds. Mix all the other ingredients, except oil and stock, together in a bowl. Blend thoroughly and use to stuff the peppers — do not stuff too tightly as the rice will swell during cooking. Heat some oil in a large saucepan, place the peppers upright and fry for a few seconds then add stock to come half way up the peppers. Cover pan and simmer genfly for 45 minutes. Alternatively, bake in a moderate oven (350° F. — Gas Mark 4) for If hours. Serve either hot or cold.
Note: Preparation time: 15 minutes, Cooking time: 50 minutes, To serve 4

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