PrepTime 20mins – Serves 4 – CookTime 20mins
4 medium bell peppers of any color
1/4kg minced meat
1 medium finely chopped onion
1 medium size potato – cut in small cubes
1 carrot – cut as the potatoes
2 green chilies – chopped
1/2 bunch coriander leaves
1/4 cup mint/basil leaves
1/4 tsp red-chili pwd
1/4 tsp turmeric pwd
1/4 tsp cumin pwd
1/4 tsp pepper pwd
1 tbsp vinegar
salt to taste
2 tbsp butter
some thick thread
Heat some cooking oil & fry the onions till pink.
Then add the chillies & powder spices and fry well.
Add the potatoes & carrots and cook for 5 whole minutes, tossing a few times in between.
Add the mince and salt & cook covered on low heat until the meat & veggies are cooked.
Last, add the chopped leaves & vinegar, toss well & cook covered for a minute, open, to dry out excess water.
Cut a ‘lid’ off the top of the capsicum, empty the cavity & apply the butter to its inner & outer surfaces.
Fill them equally with the mince & cover with their lids tying with some thread to secure the lid in place.
Grease a pan & shallow fry the stuffed bell-peppers, sprinkling some salt on them.
Cover & cook till they are soft; don’t overcook till they are soggy.
Cut off the threads & serve hot as an appetizer or side to a rice/kebab dish.
Alternatives: Grate some cheese onto the stuffed bellpeppers before tying & frying them. Stuffed bell-peppers can alternatively be grilled/baked, if not shallow-fried.