Stuffed peppers

Stuffed peppers

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 large red or green peppers
375ml * fresh tomato sauce [rid:11245]

Stuffing

Quantity Ingredient
45g butter
1 onion, finely chopped
110g short-grain rice
60g mushrooms, chopped
375ml chicken stock
125g ham, veal or chicken, finely chopped
freshly ground black pepper
salt

Method

  1. Cut tops off peppers and scoop out seeds. Blanch in boiling water for 2–3 minutes. Pat dry with paper towels and set aside.
  2. To make stuffing, melt 30 g butter in a saucepan and fry onion until softened. Add rice, stir over medium heat for 1–2 minutes, then add mushrooms.
  3. Pour stock over, bring to the boil, cover and simmer for 20 minutes or until rice is tender and stock absorbed. Stir in remaining butter and ham, veal or chicken and season with salt and pepper.
  4. Put stuffing into peppers and pack them closely together in an ovenproof casserole. Heat tomato sauce and pour over and around peppers. Cover dish with greased foil and cook in a preheated moderate oven for 25–30 minutes or until peppers are tender.
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