Ingredients (note that I do not measure, but estimate after how much I used):
- 4-6 bell peppers (I bought a robot/traffic lights because it is Martie and I), also known as sweet pepper or capsicum, the stem white flesh and seed removed careful not to break it.
- 1 medium size onion, cut in half and thinly sliced.
- 250 g mushrooms (I bought a packet portabello mushrooms), sliced.
- 3 ml canola oil
- 3 ml sea salt
- 300 g lean mince
- 50 ml sundried tomato pesto
- 50 ml water
- 150 ml crashed wheat
Switch a single plate of the stove on to heat. Put the oil in a medium size pot and add the sliced onion and mushrooms. Stir to avoid burning onto the bottom of the pot. Brake the mince in small bits into the mix and stir (this give fine mince rather than chunks). Add the pesto, salt and water (I rinsed the pesto bottel with the water before adding to the mix). Cook for about 10 minutes and then add the crushed wheat to absorb the remaining water.
Spoon the mix into the bell peppers; place upright in a shallow baking dish (I used a pyrex tart dish) and put in the oven for 30 minutes at 180 degrees. Take it out and let it cook down a little. Serve with salad. I made a pawpaw and pineapple fruit salad to eat after.
Some herbs, such as thyme might add good flavour. Martie's remark had been: yum yum!
The mix can be enhanced / stretched with peas, corn. etc. in order to serve more people.
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