Stuffed peppers with rice, mince and mushrooms in tomato sauce.

13th Monday, 2020.
Ahh stuffed peppers! How I love you! When I was a child, my mum and grandmother would regularly make this exact same mince, mushrooms and rice filling but use cabbage leaves instead of red peppers which forever remains my favourite dish. Me 20 years ago, as a fussy eater, I always ended up with the cabbage leaves left behind on the plate whilst the delicious filling was long gone in my stomach! Check out the kids version recipe 'Delicious rice dish for a fussy eater' as you might find it handy! Let's get right into it...

You will need:
+ 1 cup of basmati rice +
+ 500g of mushrooms +
+ salt & pepper +
+ butter +
+ 1 white onion +
+ 500g pork mince +
+ tomato paste/puree +
+ 1x tinned tomatoes +
+ dry basil +
+ 6-8 red peppers +
+ 1x chicken stock cube (I use Knorr for everything) +

How to make it...
Cook rice until tender. Drain and leave to cool down. Wash and grate mushrooms. Melt a spoon of butter in a pan on a medium heat. Chop up onions and fry until golden. Add grated mushroom and fry until all water evaporates. Put aside and leave to cool down. Mix everything together in a large bowl or pot, add raw mince meat separating it with fingers. Add salt and pepper to flavour and give it a good stir using your hands. Cut off tops of red peppers, remove seeds and stuff peppers with the filling. Place the hats back on and arrange the peppers in a large enough pot with 1 inch of water. Cook covered on a slow heat until peppers turn tender appx. 1 hour.

In a sauce pan bring 1 litre of water to boil, add 1-2 chicken stock cubes, basil, tomato puree and tin of tomatoes. Simmer for 5 minutes. To thicken the tomato sauce you can use flour slurry. Whisk together equal parts of flour and cold water in a cup or small bowl. It should resemble a thick cream. Turn heat to low and pour slowly into boiling sauce constantly whisking until it starts thickening.