Stuffed Green Peppers

One of the classics ...

Ingredients:

• 2 large green peppers, halved and deseeded
• 1 onion finely chopped
• 1 clove garlic
• 250g minced meat
• 4 slices Speck (can be substituted with bacon) cut in strips
• Tomato sauce
• Salt & Pepper
• 4 Eggs
• Olive Oil

Method:

1. In a preheated non stick pan, put in some olive oil and fry lightly the onion and garlic until tender.
2. Add the minced meat and the speck strips and fry until browned.
3. Add the tomato sauce and season accordingly.
4. Spoon the mixture in the halved green peppers.  If peppers are small you can de-seed and fill them up instead of halving them.
5. Put a pan or a pot with some water and put in the stuffed peppers.  Close the pan with a lid and cook for about 15 to 20 minutes, depending on the thickness of the peppers, until the pepper is tender. 
6. Once the green pepper is tender crack an egg on top of each half and put on the lid again.  The egg will cook with the heat from the pepper.

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Summery Salad (with leftovers)

While preparing stuffed zucchini I had some left over minced meat, being summer and its already hot I wanted to do a quick fresh salad and the following delicious receipe was created. 

Ingredients

• Cooked minced meat (seasoned with salt, pepper and some curry)
• Half cucumber thinly sliced
• 1/4 orange bell pepper
• 1/4 cup chopped basil
• 1 tablespoon mayonnaise
• Paprika

Method

1. Put the sliced cucumber in a colander and strain as much water as possible from the cucumbers
2. Mix the cooked minced meat with the cucumber, bell pepper and chopped basil. 
3. Mix in the mayonnaise and sprinkle some paprika.
4. Refrigerate until ready to use.

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