Spanish Stuffed Bell Peppers

Spanish Stuffed Bell Peppers

Ingredients
1 tbsp Olive Oil
1 Onion - Chopped
2 Cloves garlic - Crushed
2 tbsp Fresh Oregano
2 thsb Fresh Thyme
1 Beef Oxo Cube - Crushed
1 tsp Hot Paprika
1 tsp Smoked Paprika
1 tsp White Pepper
1/2 tsp salt
1 tbsp Tomato Paste
200grams minced Lamb
200 grams minced pork
1/2 cup Water
4 Large Bell Peppers

Method

Preheat the oven to 180 degrees.

Heat up the olive oil in a non-stick frying pan. When hot, add the chopped onions and crushed garlic. Fry on a medium heat and stir until soft. Add both the Pork & Lamb mince and stir in until the colour changes. Add to this the white pepper, salt, oxo cube crushed to a powder, paprika's, fresh herbs, tomato paste and the water. Stir well, lower the heat and leave to cook for approximately 30 minutes. Check now and then that it is not sticking or drying out, if so add a little more water. Turn off the heat, cover and leave to the side.

Wash the Bell Peppers, cut off the tops and hollow out the centres as much as you can. Place as much of the mince meat stuffing into each pepper as you can, replace the cap/lid of the capcisum back on to the pepper and place in a lightly greased ovenproof dish. Drizzle with good Spanish olive oil and bake, uncovered for 25/30 minutes.