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Recipes > Sweet Peppers Stuffed with Rice
Guyanese and Trinidadian Recipes

Sweet Peppers Stuffed with Rice

Ingredients

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

Preparation

  • 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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