Stuffed Bell Peppers

Stuffed Bell Peppers

Stuffed Bell Peppers

Ingredients

Minced mutton 250 gm
Capsicums, 5 large
Cooked rice 1 ½ cup
Fresh coriander, chopped 50 gm
Green chilies 3 – 4
Onion, chopped 1 medium
Oil for cooking
Tomatoes 3
Lemon juice 2 tsp
Turmeric powder ¼ tsp
Salt & pepper to taste

Method

Cut a circle at the top of the peppers and remove seeds. Bring a large pot of water to a boil over high heat. Add ½ teaspoon salt and place peppers in the pot. Boil until slightly softened about 3-4 minutes (take care not to overcook or they might fall apart later on). Drain the water and let them cool.

Now heat 2 tablespoons cooking oil in a pan over medium heat and add chopped onions and sauté until tender and slightly golden. Add turmeric powder and the ground mutton and cook until no longer pink, stirring occasionally. Add 2 tablespoons crushed tomatoes, salt and pepper. Cover the pan, reduce the heat to medium-low and cook until the liquid is absorbed.


Prepare sauce by mixing 2 cups of hot water, salt, tomato paste, 1 tablespoon oil and lemon juice.
Mix the prepared meat, cooked rice and coriander. Fill the peppers with the stuffing, pour a little sauce over each stuffed pepper and close the tops.


Place stuffed peppers side by side in a large pot. Pour the remaining sauce all over the peppers, cover the pot; cook and simmer over medium-low heat until peppers are soft. Serve hot.