Stuffed Sweet Peppers

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.

Ingredients

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
salt
pepper
2 tots of soya sauce
juice from 1 lemon
1 egg
1 tin of Fitch & Leedes Ginger ale

method

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.