|Stuffed Peppers with Goulash Sauce|
You will need:
4 large red, yellow or orange peppers
1/2 a cup of rice
1 pound lean minced beef
2 cartons chopped tomatoes
1 medium onion, chopped
1 clove garlic, chopped
1 1/2 teaspoons paprika (add more or less according to your preference)
salt and pepper
Cook the rice and put to one side.
Slice the lids off the peppers and stand them upright in an oven-proof container.
Brown the mince.
Add the onions and garlic and soften for 5 minutes.
Add the tomatoes, paprika, salt and pepper.
Simmer for 30 minutes.
Put in pre-heated oven (180C/350 F), cover and cook for 35 minutes.
Serve one pepper per person.
|Peppers, mince, tomatoes, rice, etc.|
Cut the tops off the peppers, scoop out the seeds and white pith and stand them in an oven-proof dish.
Brown the mince, add onions and garlic and cook until they are softened.
Fill the peppers with the cooked rice.
Top each pepper with a dollop of the sauce and then put the rest of the sauce around the peppers.
Cook, covered, for 35 minutes in a pre-heated oven at 180 C/ 350 F.
Remove from the oven and serve. Serves 4.