4large bell peppers. Preferably a bit round and with a flat bottom so they are easier to stand up. If they don’t have thatcarefully cut a small slice from the bottom so you can put them up.
500gramground meat
2clovesof garlic
1onion
2tbspof tomato paste
2tspras el hanout spice mix
75gramchestnut mushrooms
300gramcut silverbeet chard
pepper
salt
Instructions
Preheat the oven to 180˚C.
Cut the top of the peppers, remove the seeds from the peppers.
Place in an ovendish or on an oventray. Once the oven is warmed prebake them for about 10 minuten
In the meantime cut the onion and the garlic. Put a little oil in the pan and bake the onion and garlic softly, add the meat and bake until cooked and brown. Add the herbs, mushrooms and chard.
Bake all until cooked. Don’t overcook it, as that will make both mushrooms and chard rather wet.
Fill the ready peppers with the mixture and make sure you don’t add the fluids. Put back in the oven for about 10 minutes or until the peppers are wrinkly on the outside and the top of the meat is a bit browned.