|
Ingredients
|
For 4
|
For 100
|
|
Capsicums (large)
|
4 (450gms)
|
100 (11kg)
|
|
Tomatoes
|
225gms
|
5.65kg
|
|
Stuffing ‘A’:
|
|
|
|
Rice
|
115gms
|
2.8kg
|
|
Mushrooms
|
30gms
|
680gms
|
|
Onions
|
50gms
|
1.36kg
|
|
Butter
|
15gms
|
340gms
|
|
Cayenne pepper
|
a pinch
|
15gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Stuffed ‘B’:
|
|
|
|
Rice
|
115gms
|
2.8kg
|
|
Cheese
|
50gms
|
1.36kg
|
|
Eggs
|
1
|
25
|
|
Fresh breadcrumbs
|
15gms
|
340gms
|
|
Salt
|
to taste
|
to taste
|
Simmer whole capsicums in enough water to cover, for 12
minutes. Halve and remove seeds. Fill with prepared stuffing. Place in a
buttered baking dish. Place tomato halves in between. Bake for 45 minutes in
moderate oven. Add a little gravy to the baking dish after the first 2 minutes.
Chop the onions fine. Brown in butter. Add minced mushrooms
and cook for about 3 minutes. Mix in boiled rice and seasoning.
Boil rice and cool. Add beaten egg, flaked cheese and
breadcrumbs. And salt.
