Meat Stuffed Peppers
4 small green or red peppers
225g lean minced beef
75g onion, peeled and grated
1 garlic clove, peeled and crushed
40g easy cook long grain rice
1 level tsp salt
275ml tomato juice
Wash and dry peppers. Cut off tops and set aside for lids.
Remove inside fibres and seeds from each pepper and discard. If necessary cut very thin slivers off the bottoms so that they are able to stand upright without falling over.
Mix beef with onion, garlic, rice, salt and water.
Pack equal amounts into peppers. Stand upright and close together, in saucepan. Top with lids.
Pour tomato juice into pan with peppers, bring liquid to boil, cover while cooking.
Simmer gently for 1 hour then serve one pepper to each person, coated with pan juices.