Mandi Stuffed Bell Pepper
Ingredients
Servings
Nutri value
| Carbohydrates | 27.01 g |
| Energy | 398.67 kcal |
| Fat | 14.45 g |
| Protein | 38.24 g |
| Fiber | 2.16 g |
| Sodium | 155.54 g |
| Sugar | 6.85 g |
Instructions
Total
10'Preparation
45'Cooking
0'Waiting
Step by step
Prepare bell peppers by cutting open the top and removing the seeds and membrane from inside. Discard the seeds and membrane, stand the bell peppers and their tops in a large oven proof pan, and set aside.
In a medium-sized pot, heat vegetable oil. Add minced meat and cook till golden brown. Add water.
Add in the rice and stir gently. Bring to a boil and cook covered over low heat for 15 minutes.
Divide the moist rice mixture equally and stuff 3/4 of each bell pepper. Remember, do not press down or overfill the bell pepper, as the rice will expand while baking.
Cover with tin foil and bake in a 175°C oven for 30 minutes.
Remove the tin foil, increase the temperature to 190 °C, and cook for an additional 10 minutes to grill the outside of the peppers.
Remove the tin foil, increase the temperature to 190 °C, and cook for an additional 10 minutes to grill the outside of the peppers.
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Mandi Stuffed Bell Pepper
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