- Cut tops off peppers, remove seeds and wash to prepare for filling.
- Chop carrots and onions in brunoise (or grate them if you don't have time!)
- Peel the potatoes and cut them in wedges (don't cut them too small as they will over cook and disintegrate!)
- Finely chop the parsley
1. Fry chopped onions and grated carrots in olive oil at medium to high temperature. Stir constantly.
2. After 2-3 minutes add mince and salt and continue to fry it for another 4-5 minutes.
3. Take it off heat and add rice, plain flour, sweet paprika and dehydrated vegetable or green herb stock. Stir the mixture.
4. Spoon mixture into the peppers, filling them 3/4 of the way.
5. Place peppers in a casserole and intersperse the potatoes between peppers.
6. Pour water until peppers are covered and add tomato sauce, canned or home-made.
7. Simmer on low for 1 1/2 hours.
8. Sprinkle with chopped parsley and serve hot.
