CookEat Recipe
Beef and Chutney Stuffed Peppers
Sweet peppers baked with a seasoned beef, tomato and egg filling until fully cooked.
Method
Steps
Step 1
Heat the oven to 190 °C. Cut a lid from each pepper and remove seeds; stand peppers upright in a baking dish. Keep raw beef separate from vegetables not going into the filling.
Step 2
Mix raw beef, onion, tomato, egg, chutney, parsley, salt, pepper and paprika evenly. Fill the peppers without compressing the mixture tightly. Pour hot water around, not into, the peppers and dot butter on their tops.
Step 3
Cover the dish loosely and bake about 35 minutes; uncover and continue 10–20 minutes until pepper walls are soft and the centre of every beef-and-egg filling reaches 74 °C. Rest 5 minutes, then serve hot. Offer cucumber salad separately only if prepared as its own dish.
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