Peppers have a natural hollow inside that makes them easy to stuff, this recipe works well with leftover rice. You can also add something meaty if you feel like it.
- 4 sweet peppers (red or yellow are the sweetest)
- 1 red onion, chopped
- 2 garlic cloves, crushed
- a teaspoon of freshly grated ginger
- 2 cups cooked rice
- 1 teaspoon chili flakes
- 3 or 4 spring onions, chopped
- 2 tots of soya sauce
- juice from 1 lemon
- 1 egg
- 1 tin of Fitch & Leedes Ginger ale
- Light a big fire and place your peppers over hot coals for a few minutes to give them some colour and a braai flavour,
- Let them cool down a bit and cut the top open and remove all the seeds from the inside.
- In a fire proof pan over the fire, heat your oil in the pan and fry the onions until soft.
- Add the garlic and ginger and fry for another minute.
- Add the rice, chili flakes, and spring onions, Season with salt and pepper, and let this fry for another minute.
- Add the soya sauce and mix and stir until everything is mixed well.
- Break the egg open into the rice and stir to combine everything. Stuff the peppers with the egg fried rice.
- Place the peppers into your no.10 potjie and add a bit of ginger ale to the bottom of the potjie.
- Place the potjie on the fire, place the lid on top, let this steam, and bake for about 15 – 20 minutes until the peppers are soft. Serve with sesame seeds and fresh coriander.
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