![]() ![]() Remove the foil and bake for a further 20 minutes. Drizzle generously with oil and pour the remaining stock into the bottom of the dish. Pour over a little of the stock, then pop the pepper lid back on. Spoon into the peppers, packing the mixture down. Place in a casserole dish – trim the bottoms without making any holes to make them stand, if needed.Īdd the allspice, lamb mince, pinenuts, tomato purée, raisins and parsley to the cooled rice, along with 150ml (5fl oz) of the stock, the salt and some black pepper. Slice the tops from the peppers, reserving the lids, and scoop out the seeds and core. Tip into a large bowl and leave too cool. Cover and simmer for 10 minutes until all the water has been absorbed. Turn the heat down and pour in 150ml (5fl oz) of the stock. Heat the oil in a frying pan and cook the onion for about 8 minutes until softened. ![]()
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