Spicy Stuffed Peppers
(From Debbie Griffiths)


4 lrg. green bell peppers

4 lrg. red bell peppers

salt and pepper

1 lrg. onion

2 tbsp. oil

1 lb. lean ground beef

1 cup beef stock

6 oz. long grain rice

1 tsp. nutmeg

1 tbsp. brown sugar

2 oz. cheese of your choice


Cut stalks ends off peppers and remove seeds and membrane. Blanch in boiling salted water for 5 minutes, then drain. Arrange in a greased ovenproof dish.

Peel and chop onion and pepper lids. Heat oil in a saucepan and fry onion and pepper lids till just golden. Add beef and brown well. Stir in stock and bring to a complete boil. Add rice, nutmeg,sugar and seasoning and simmer for 15 to 20 minutes till rice is tender and has absorbed the stock.

Remove from heat. Grate cheese and stir into stuffing. Use to fill up the peppers. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for a further 10 minutes or until nice and golden.

Note: This would be great for buffets, luncheons, or any kind of get-togethers

Serves 4 to 6.