Preheat oven 180°C
2 Green Peppers
12 ozs minced steak
1 small onion
2 teaspoons of tomato puree
1 teaspoon curry powder
1 tablespoon of sultanas
4 tablespoons of breadcrumbs
Pepper & salt
Oil for cooking
Wash and cut the peppers lengthwise, remove the seeds & cook in boiling water for 10 minutes. Drain and brush the outsides with oil. Fry the onion in oil for five minutes, add mince steak & continue frying for 10 minutes.
Remove from the heat & stir in tomato puree, curry powder, sultanas, breadcrumbs & egg to blend. Season to taste.
Fill pepper halves with meat mixture & place on a an oiled baking sheet in a pre-heated oven for 30 minutes. Sprinkle with flaked almonds & cook for a further 10 minutes.
Serve with mixed salad.
This sounds deliciously yummy but…
I don’t like being told to “get stuffed” 😥
Are you a pepper? 😆
Ooh I’d forgotten about stuffing capsicum! Can I dispense with the sultanas, eating them is like nails on a blackboard . . .the rest sounds pretty yum and no carbs! Yay!
One of my favorite meals to make. I never used Sultana’s though. The almonds are a nice touch.
Chop the stalk end off and then use it as a cap…do you have a vegan version?
I’ll explain why some time later.
BTW I love the almonds idea….
The cut off caps put on top look like French berets!!
PS chopped mushrooms and minced eggplant can be be used in the veggie version.
@Baino – I have several recipes for stuffed peppers…. I might come back to them again.
@Darlene – I love a dish that I can prepare and stick in the oven, giving me time to clear up before I sit down to eat. 😀
@Magpie – I am sure I have a vegan version somewhere, I must look it up.
@WWW – Thanks for the idea.
It sounds so good I’ve always used hamburg and never thought about ground steak…I’m trying it this week.
Dorothy from grammology