Stuffed Peppers Italian Style
|Thin cut macaroni||50 Gram|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Cooking oil||30 Milliliter|
|Minced beef||450 Gram|
|Tomato puree||10 Milliliter|
|Beef stock||150 Milliliter|
|Button mushrooms||100 Gram, sliced|
|Mixed herbs||2 1⁄2 Milliliter|
|Green peppers||4 Large|
Cook the macaroni in boiling salted water until tender.
Fry the onion and garlic lightly in the oil and add the beef.
Continue to fry for 2-3 minutes.
Stir in the flour, tomato puree, ketchup and beef stock Boil until thickened.
Add the mushrooms, herbs and drained macaroni.
Remove the stalk and cut a cap from the top of each pepper.
Remove the seeds.
Fill with beef mixture.
Stand in the Slo cooker.
Add 150ml (1/4 pt) slightly salted water.
Cook for the recommended time.