Published Friday, 19 February, 2010 by claire
Brown mince in frying pan with onion and garlic
cook the rice
add rice and mince together
add the blended tomatoes, lemon juice, chili powder and corriander and heat thoroghly.
Take the mince micture off the heat.
Make a vegetable stock (oxo cube and boiling water) add to a pan. (I added some of the herbs to this to add to the flavour)
Next take your pepper(s) and cut off the tops. DO NOT DISCARD!
Remove the seeds with a spoon.
Fill the pepper with the mince mixture, place the stuffed pepper into the vegetable stock pan, then place into oven and cook for 15 mins.
Serve with any left over mince mixture or anything you like!