| |
| 14. Stuffed Capsicum |
| Ingredients |
Amount |
| Capsicums (Large) |
4 (450 g) |
| Potatoes |
450 g |
| Onions |
35 g |
| Cinnamon |
5 g |
| Cloves |
5 g |
| Cardamom |
5 g |
| Worcester sauce |
120 ml |
| Fat |
30 g |
| Salt |
10 g |
|
 |
|
| |
| Method |
| |
Slice tops of capsicums |
| |
Remove seeds and wash. |
| |
Apply salt inside and keep upside down on a rack. |
| |
Boil potatoes. Peel and dice. Chop onion. |
| |
Heat fat and fry onion, add diced potatoes and spices and salt and saute. |
| |
Fil capsicums with potato mixture. |
| |
| Arrange on a baking tray. Pour Worcester sauce over and bake in a slow oven till capsicums are tender. |
|
