Stuffed Capsicum (Peppers)

Ingredients:

Red or Green peppers - 4
Onion - 1 (finely chopped)
Rice - (2/3 cup)
Butter - 2 oz. (50 grams)
Mushrooms - 2.4 oz. (60 grams)
Chicken stock - 2 1/2 cups
Chicken or ham - 10 oz. (250 grams)
Black pepper - 1/4 tsp
Salt - to taste

Preparation:

1. Cut tops off the peppers and scoop out the sides.
2. Blanch in boiling water for 2-3 minutes.
3. Pat dry with paper towels and set aside.
4. Melt 1 oz. of butter in a saucepan and fry the onion until softened.
5. Add the rice, stir over medium heat for a couple of minutes and then add the mushrooms.
6. Pour 1 1/2 cups of the stock over the rice-mushroom mixture and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until the rice is tender and all the stock absorbed.
7. Stir in the remaining butter and chopped chicken or ham and season with salt and pepper.
8. Put the stuffing into peppers and pack them closely together in an ovenproof casserole.
9. Heat the remaining stock and pour over and around peppers.
10. Cover dish with greased foil and cook in a preheated moderate oven 180C (350F) for 30
minutes or until peppers are tender.
11. Allow to cool in casserole and serve warm or chill and carry with you for a picnic, if liked.
12. For serving, cut in two if liked.

Click for Cuisine Tours of India

.