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Stuffed Green Peppers Recipe Ingredients:

photo of stuffed green peppers

  • 4 large green peppers
  • tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 fresh red chilli, seeded and finely chopped
  • 125g/4oz minced beef
  • grated rind of 1 lemon
  • 4 tablespoons cooked rice
  • salt and freshly ground black pepper
  • pinch of paprika
  • few chives, chopped
  • 4 tomatoes, thinly sliced
  • snipped chives, to garnish

How To Make Stuffed Green Peppers:

  1. Place the peppers in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently until the peppers are tender but still firm. Drain and allow to cool.
  2. Prepare the stuffing: heat the oil in a large frying pan and add the onion, garlic and chilli. Fry gently over low heat until the onion is softened and golden brown.
  3. Add the minced beef and stir well. Continue cooking over low hear until well browned. Add the lemon rind and cooked rice. Season with salt and pepper and paprika. Cook gently for 5 minutes and then stir in the chives.
  4. Slice the tops off the peppers and scoop out the seeds. Fill with the stuffing and stand in a greased baking tin. Surround with the tomatoes and bake in a preheated oven: at 180°C/350°F/Gas Mark 4 for about 20 minutes. Sprinkle with chives.

Preparation: 15 minutes
Cooking:45 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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savoy,onion and egg pie

A great idea for a vegetarian main this holiday season – simply a perfect pastry and scrummy filling.The only downside, is getting all the filling in the 20cm pie. But all in all a great vegetarian dish.

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Ingredients:

  • 2 tbsp olive oil
  • 450g new potatoes , diced
  • 1 medium red onion , thinly sliced
  • 450g savoy cabbage , shredded
  • 1 garlic clove , crushed
  • 1 tsp cumin seeds
  • 1 dried chilli , crushed
  • 1 quantity shortcrust pastry (see ‘Goes well with’ below) made with 2 tbsp lightly crushed cumin seeds
  • 4 medium eggs
  • 1 tbsp milk , to glaze

Method:

1. Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp of the oil in a large frying pan, then gently cook the potatoes and onion for about 10 mins until golden and tender. (You may need to do this in two batches.) Season, then set aside.

2. Heat the remaining oil in the pan. Add half the cabbage, garlic, cumin seeds, chilli, seasoning and 1 tbsp water, then cook for 3-4 mins until the cabbage is wilted and tender. Remove from the pan and repeat with the remaining ingredients.

3. Roll out half the pastry and use to line a 20cm pie plate. Place the potatoes and onions in the bottom, then top with the cabbage mixture. Make 4 wells in the cabbage and crack an egg into each.

4. Brush the pastry border with water. Roll out remaining pastry, then use to cover the pie, trimming the edges and pinching together to seal. Brush the pastry with milk. Make a hole in the centre to allow steam to escape. Place on a baking sheet and cook for 25-35 mins until crisp and golden.

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I have to honestly say that only started eating eggplant just over a year ago. My girlfriend at the time introduced to it, and ever since I’ve been really be craving eggplant and looked forward to trying it new ways. I love this version on stuffed eggplant as much as I did spicy grilled eggplant with green pepper and parley- the dish that started my eggplant craze. Try this recipe; it’s quick and simple vegetarian meal for those always on the go.

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Ingredients:

  • 2 eggplants
  • 1 onion, chopped
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon thyme
  • 1 pinch garlic powder
  • 2 tablespoons breadcrumbs


Method:

Cut eggplants in two, lengthwise. Then cook in salted water until tender. In a bowl, scoop out flesh, leaving for filling. Crush eggplant; add seasonings and spoon into skin shells. Sprinkle with breadcrumbs. Bake in hot oven 325F for about 10 minutes. Serve hot.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:myrecipes.com

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