13 December 2012,22:09 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat half the quantity of the oil in a pan, add the onion and fry until golden. Add the spices and cook for about 1-2 minutes.
  • Add the minced beef and fry, stirring, until browned. Add the rice and cook for 2 more minutes.
  • Adjust seasoning with chilli and salt. Remove from the heat and leave to rest.
  • Fill the pepper shells with the meat mixture.
  • Heat the remaining oil in a large pan and place the peppers in it.
  • Pour a little of the canned tomato juice into each pepper and the remaining juice and tomatoes into the pan.
  • Taste and adjust seasoning with salt. Simmer to low flame, cover and cook for about 15-20 minutes or until the peppers are tender.
  • Pour the remaining tomatoes over the peppers and serve, garnished with coriander sprigs.


  • 4 large green or red peppers, top sliced, seeds and cores discarded
  • 420 grams tomatoes
  • 400 grams minced beef
  • 1 onion, finely chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 100 ml Cooking oil
  • 25 grams long-grain rice, cooked
  • Chilli powder and salt, to taste
  • Sprigs of fresh coriander, to garnish

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