20110330 Stuffed Pepper

I saw these beautiful Italian red peppers at the supermarket last Saturday and thought I would stuff them with minced fish then fry/grill them. But I was simply too lazy on Wednesday and didn't even want to take out the mincer. So I stuffed them with ready-minced meat and threw some leftover coriander leaves in. The roasted peppers were so sweet and lovely looking, so you simply couldn't mess this dish up.

INGREDIENTS
500g minced meat
2 eggs
4 rounded tablespoons of spiced breadcrumbs
1 garlic clove, crushed
handful of coriander leaves, roughly chopped
2 Italian red peppers, halved and deseeded

METHOD
1. Heat oven to 200 degree C. In a mixing bowl, mix the first 5 ingreidents together. Season with salt and pepper. Staff the meat mixture into the halved peppers.

2. Lay the stuffed peppers on a baking dish, and cover with folk and cook in the oven for 25 minutes. Uncover and then cook for a further 20 minutes.