Jackie Ang-Po


by Jackie Ang-Po

4 yellow capsicum tops off and and inside (dont throw tops)
3 large zucchini cut in half and cored
4 large salad tomato scooped (dont throw tops)
700g ground lamb
1/4cup tomato puree
3 cups washed rice
2 tablespoons chopped parsley
2 chopped onions
3 cloves garlic
1 teaspoon chopped mint
1 cup beef stock
olive oil
Salt to taste
pepper to taste

1.    -wash and cut vegetable for stuffing; set aside
2.    -in a saute pan, saute onion and garlic; sear ground lamb till brown; add parsley, mint, salt, pepper,
3.    tomato puree and stock; simmer till meat is tender.
4.    -add rice and simmer till rice is half way cooked
5.    -stuff vegetables with the meat and rice mixture
6.    -in a baking dish place vegetables with tops; add a cup of water
7.    add olive oil in the baking dish; cover with foil
8.    -pre-heat oven 175 and cook for 20-30 mins; take off foil and cook for another 10 mins or until top is brown



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