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Mandi Stuffed Bell Pepper

Mandi Stuffed Bell Pepper

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Easy

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55 Min

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Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Vegetable oil
1  tbsp
Lean minced beef
1  kilogram
Maggi® Mandi Mix
1  Jar
Basmati rice, soaked and drained
2  cups
Hot Water
4  cups
482339
Red Bell Pepper, chopped
100  g

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Nutritional Information

Nutritional Information Thumbnail

Nutrition Table Footer

Carbohydrates
27.01 g
Energy
398.68 kcal
Fats
14.45 g
Protein
38.24 g
Nutrition Table Footer

Recipe steps

7 min

1 min

1 min

1 min

1 min

1 min

1 min

1 min

Mandi Stuffed Bell Pepper

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Recipe steps

7 min

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Prepare bell peppers by cutting open the top and removing the seeds and membrane from inside. Discard the seeds and membrane, stand the bell peppers and their top
Mandi Stuffed Bell Pepper

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Recipe steps

7 min

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In a medium-sized pot, heat vegetable oil. Add minced meat and cook till golden brown. Add water.
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7 min

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Add in the rice and stir gently. Bring to a boil and cook covered over low heat for 15 minutes.
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7 min

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Divide the moist rice mixture equally and stuff 3/4 of each bell pepper. Remember, do not press down or overfill the bell pepper, as the rice will expand while ba
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7 min

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Cover with tin foil and bake in a 175°C oven for 30 minutes.
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Remove the tin foil, increase the temperature to 190 °C, and cook for an additional 10 minutes to grill the outside of the peppers.
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Recipe steps

7 min

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Remove the tin foil, increase the temperature to 190 °C, and cook for an additional 10 minutes to grill the outside of the peppers.

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