John Myers
Mataupu
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Tasty peppers stuffed with minced meat
Vaega mo 4 tagata
- 2 large peppers, red
- 2 large peppers, green
- 500g minced pork
- 80g aniani
- 1 tbsp garlic oil
- 2 tbsp pasili
- 150ml oloa moa
- 1 fuamoa
- Pepa masima
- 1 pine nutmeg
Side dish tip
Serve with rice and smooth-stirred sour cream, seasoned with salt and pepper.
Sauniuniga
- Cut the top off each pepper and remove the seeds and white partitions.
- Put the ground beef in a bowl. Peel onion and chop it finely. Heat the garlic oil in a pan and sweat the onion lightly in it, mix in the chopped parsley, leave to cool, and add to the minced meat. Add the egg, salt, pepper, and nutmeg and mix well.
- Fill the peppers in equal parts with the minced meat mixture, press the lids on lightly, and put them on. Place in an ovenproof dish, pour in the stock, and cook in a preheated oven at 190° C top/bottom heat (circulating air 170° C) for 30 – 35 minutes.
