> Sweet Peppers Stuffed with Rice
Guyanese and Trinidadian Recipes
Sweet Peppers Stuffed with Rice
2 oz margarine
3 oz rice
½ pt water
Salt and pepper
2 cloves of garlic, chopped
1 sprig of thyme
4 sweet peppers
2 large tomatoes, peeled and chopped
1 tbsp oil
2 medium sized onions, sliced
Melt 1 oz fat in a saucepan, add the rice and stir for a minute.
Add the water, salt and pepper, and thyme, and cover tightly and simmer for 10 minutes only.
Meanwhile, cut a slice off the stem end of the peppers and carefully discard all the seeds.
Three-quarter fill each pepper with rice and replace the lids.
Cut the tomatoes in half and squeeze out some of the juice, then heat the remaining fat and the oil in a flame-proof casserole dish.
Add the stuffed peppers and the onions and cook over moderate heat for 10 minutes.
Add the tomatoes, garlic and a little salt. Cover and cook over low heat for 15 minutes.
Carefully turn the peppers and continue cooking for another 15-30 minutes until the surplus moisture evaporates.
Serve hot or cold.
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