Mandi Stuffed Bell Pepper

Name: Mandi Stuffed Bell Pepper
Prep time: 10 s
Cook time: 45 s
Total time: 55 s
Yield: 6
Cuisine: Arab
Ingredients: 1 tablespoon Vegetable oil; 1 kilogram Minced beef; 1 Jar Maggi® Mandi Mix; 2 cups Basmati rice soaked and drained; 4 cups Water; 100 grams Colorful Capsicum (red green and yellow)

(0)

Easy

•

55 Min

•

Ingredients

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

Red Bell Pepper, chopped

100 g

Utensils and appliances

Nutritional Information

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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

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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

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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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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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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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Mandi Stuffed Bell Pepper

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Mandi Stuffed Bell Pepper

Nutritional facts per serving

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Ingredients

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