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    Indian Stuffed Peppers

    Source of Recipe


    2 red and 2 green peppers (large)
    5 Tbsp oil
    1 onion, finely chopped
    2 tsp ground coriander
    1 tsp ground cumin
    1/2 tsp cayenne pepper (or to taste)
    350 gr ground beef
    3 Tbsp rice
    1 can (400 gr) tomatoes, keep the liquid

    Heat 3 Tbsp of oil in a frying pan, fry the onion until golden.
    Add spices and cook 2 minutes. Add the gound beef and cook well.
    Add the rice and the salt and cook 2 minutes.

    Cut the top of each pepper, remove the seeds and the ribs inside.
    Fill them with the beef mixture.

    Select a large sauce pan, big enough to fit the four peppers standing
    up. Put the last 2 Tbsp of oil in the pot, fit the peppers, add
    the tomatoes around and pour the tomato juice into each pepper.

    Cover the pot, bring to boil and simmer for 40 minutes.




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