Minder's Stuffed Peppers
|Green peppers||4 Medium|
|Long grain rice||75 Gram|
|Minced beef||350 Gram|
|Onion||1 Medium, peeled, sliced and chopped|
|Mushrooms||100 Gram, wiped and sliced|
|Worcester sauce||1 Tablespoon|
|Cheddar cheese||50 Gram, thinly sliced|
Using a small sharp knife cut the tops off the peppers and remove the seeds from the inside.
Put the peppers and the tops into a large saucepan, cover them with water, bring to the boil and simmer for 3 minutes.
Drain them into a colander over the sink.
Half fill a medium sized saucepan with water and bring to the boil.
Add the rice and 1 teaspoon salt, stir and boil for 8 minutes.
Drain through a colander or sieve over the sink.
Put the oil into a medium sized saucepan and put over a moderate heat.
Add the mince and the chopped onions.
Fry for 5 minutes, turning the meat with a wooden spoon, until it is browned.
Add the mushrooms and the cooked rice and simmer gently for about 10 minutes.
Add the paprika, salt and pepper and a few drops of Worcester Sauce and stir round.
Stand the peppers upright in an ovenproof dish and divide the meat mixture between them.
Any extra meat can be put in the dish around the peppers.
Add 4 tablespoons water to the dish and replace the pepper 'lids'.
Arrange the sliced cheese over the tops and bake in a moderately hot oven (Gas No. 5 - 375°F - 190°C) for 40 minutes.