Here we go . . . . this was recipe two when I started photographing and recording our culinary history. The photos are not brilliant as I know I was still learning about the play of light but I assure you the food is brilliant and it is a recipe I have found common with my Mediterranean friends who line the Adriatic sea. I hope you love it !
2 Lbs – Pork Mince (900gm)
2 Lbs – Beef Mince (900gm)
2 Tablespoons Olive oil
2 Medium Onions
3 Large cloves Garlic
1.5 cups uncooked longrain rice
0.25 cups Grated Parmesan
2 heaped t-spoons cracked pepper
2 heaped t-spoons smoked paprika
0.24 cups flat leaf Italian Parsely
7 Bell Peppers
4 Cups Chicken Stock
Heat the oven to 180C
Cook Longgrain rice and drain. Place to one side and allow to cool.
Finely chop the garlic, onions and one bell pepper. Place a frying pan on the cooktop over a medium heat. Once hot add the olive oil and the cut ingredients. Sweat these ingredients until tender without browning. Remove from the heat and place to one side.
In a large mixing bowl combine the two types of mince, cooked rice, cooked vegetables, 3 eggs, paprika and pepper. Finely chop the flat leaf parsely and also add to the mixture along with the parmesan cheese. Mix all ingredient thoroughly. The best way I always find when working with mince is to mix it by hand (remving any jewellery prior) to get a consitent result. Place to one side and allow to sit while you prepare the peppers.
Wash the remaining six peppers and pat dry. Slice in half. I find that length ways always give you a more consisent cooking than cutting them into tops and bottoms. Remove the stem and seeds and place into an appropraite dish to accomodate all the peppers closely packed. This will help them to maintain their integrity during cooking.