4 medium red or green peppers
225 g lean minced beef
1 medium onion; chopped
75 g mushrooms; sliced
225 g freshly cooked rice; (about 100g raw)
2 medium tomatoes; skinned and chopped
2 teaspoons Worcestershire sauce
salt and freshly ground pepper
65 ml water
25 g butter
Yield: 4 servings
Cut tops off peppers. Remove inside seeds and fibres. Put peppers into a large pan of boiling water and simmer for 2 minutes. Carefully lift out the peppers. Stand upside down to drain on absorbent kitchen paper. Dry fry beef in a non-stick pan until browned. Add onion and mushrooms and cook for 3 minutes. Stir in rice, tomatoes and Worcestershire sauce. Season to taste.
Stand peppers in a shallow ovenproof dish. Fill with meat and rice mixture. Pour water into dish. Put a knob of butter on top of each pepper. Bake at 180 C / 350 F / Gas 4 for 20 minutes.