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Stuffed Peppers Moroccan Style
Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Serves 4 - 6
Ingredients:
500 grams mince (lamb, beef or chicken)
6 medium to large peppers – red, green or yellow
250 grams of boiled rice
150 grams of toasted
pine nuts*
(or same quantity of chopped dried apricots)
1 can of condensed tomato soup
2 tablespoons of olive oil
1 medium onion - finely chopped
1 clove of garlic - finely chopped
Pinch of salt** and ground black pepper
2 teaspoons of chopped fresh parsley
½ teaspoon ground coriander
½ teaspoon cinnamon
Sprinkle of grated nutmeg
Method:
- Pre-heat oven to 190C/375F
- Fry mince in tablespoon of olive oil, along with salt, pepper, coriander, cinnamon and nutmeg
- Scoop out with slotted spoon and set aside
- Finely chop onion and fry with garlic until translucent
- Add cooked mince and tomato soup to the onion and simmer for 5 minutes
- Take off the heat, stir in rice, pine nuts and parsley – then set aside
- Cut top off peppers and scoop out seeds, being carefully not to break each pepper
- Spoon in stuffing and pack tightly
- Stand in baking dish and place in pre-heated oven
- Cook for 20-30 minutes
- Serve with vegetables of your choice or green salad
Vegetarian Alternative – Use a 400 gram can of green lentils instead of mince. Simply add the
lentils when frying the onion and garlic. You can also add the optional spices at this stage too.
*Nuts should not be given to children under the age of 18 months because of choking risk or
allergic reaction.
As an alternative, use dried apricots.
**Please note that care should be taken when adding salt to a child's meal - please
click here to
see the recommended salt limits.
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