three times as nice

What a hit these were! All four of us finished off ur serves- served them with mash potato and green salad. Yummo.

STUFFED PEPPERS
For 4-6 servings

INGREDIENTS:
1 Tbs oil
6 red or green peppers/capsicums
diced brown onions
2 crushed garlic cloves
500 g beef mincee
½ cup long grain rice
1 tsp dried thyme
1 teaspoon cummin
pepper and salt to taste
400g can crushed tomatoes
½ cup greated cheese
½ cup stock

Turn slow cokker on to high to preheat, and coat with non-stick spray.

Heat in a pan the oil and add the garlic and onion. Cook, stirring frequently, for 2-3 minutes or until the onion is soft.
Break the mince into small pieces and add to the pan. Continue to cook, stirring frequently until the mince is lightly browned.
Add the rice, herbs, salt and pepper and stir to combine. Stir in the tomatoes. Allow the mixture to return to the boil, then remove from heat.
Prepare the peppers by removing a thin slice from the bottom (don't cut too far up or the filling will fall through the bottom), so the peppers will stand unsupported. Cut around the stem at the top, making an opening 4-5 cm across, pull out the core and seeds, and remove as much of the whiteish part as possible.
Spoon the filling mixture into the peppers and top each with a little grated cheese. Arrange them around the edge of the bowl so one side of each pepper is against the side of the bowl. Carefully pour the stock into the middle of the bowl.
Put on the lid and cook on high for around 4 hours.
And for tonight- beef curry a-la slowcooker style- stay tuned!