We have returned from Yorkshire, and we are exhausted! Thankfully, Rob went shopping and I have found mince and peppers in my fridge. Perfect, it’s stuffed peppers with rice for dinner!
My Mum said that this was a recipe that Nanna got from her neighbour and they were Macedonian, not Maltese. However, I was lucky enough to be given an old Maltese cookbook from the 70’s which my Grat Aunt had in Cross Hills (Yorkshire). And guess what? This recipe was also in there. The only difference was that my family don’t usually include eggs. I have in this recipe.
The one thing I have done with the peppers is put them in the oven for fifteen minutes before stuffing them as I think they cook better. I have added half a courgette in to the mince mixture as I like to, but it is optional and traditionally not done (my Mum doesn’t either). You can also alter how much rice you use too. I have used 200 grams cooked rice but if you would prefer less rice then half the quantity (100 grams cooked rice) and use 8 or 7 peppers instead. Also, the peppers can be cut in half and stuffed, or the tops can be taken off only (as I have done this time) and stuffed. Your choice.
I have prepared this earlier on today and will just need to pop it into the oven tonight. Easy peasy.
- 10 peppers, tops cut off and kept aside
- 1 onion diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 500 grams mince beef
- half a courgette diced
- 1 tin chopped tomatoes
- 1 tin water
- 300 grams uncooked rice
- 3 tablespoons grated cheddar cheese
- 1 egg
- 4 tablespoons parsley
- Olive oil for frying baking
- Salt and pepper
- Cut peppers in half or just cut the tops off. Take out the seeds from inside the peppers.
- Fry onion and garlic in a frying pan with 1 tablespoon olive oil for five minutes or until golden brown.
- Add in the tomato paste and fry for 1 minute.
- Add in the mince and fry until brown (about 10 minutes).
- Add in the courgette and fry for a further two minutes.
- Add in the tomatoes and water and bring to boil.
- Reduce heat and simmer for 15 minutes.
- Preheat oven to 180oC.
- While the meat sauce is simmering cook the rice for 8 minutes. First bring a pot of water to the boil and add in the rice. Reduce heat and simmer the rice for 8 minutes. It should not be cooked through as it will cook more in the oven. Strain.
- While the rice is simmering add oil on the peppers (I use a pastry brush) and put in the oven for fifteen minutes.
- When the sauce has been simmering, remove from the heat and add in the rice, egg, cheese and parsley. Season with salt and pepper.
- Preheat oven again to 180oC.
- Fill the peppers with the mixture and place the tops on top (if not cutting them in half).
- Place in the oven for 40 minutes or until the peppers are cooked through.