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Ostrich Stuffed Peppers  HT  MC  60mins



Serves    4       Hot   Game   Vegetables  Grains  Healthy Eating   Main Course   Dairy Gluten Wheat Free   Eggless



175g/6oz Long Grain Rice

4 Capsicums (sweet peppers) halved lengthways and seeded

225g/8oz Fresh Tomato Sauce

1 teasp Dried Oregano

450g/1lb Ostrich Mince

Salt and Black Pepper

1 Garlic Clove, crushed




1. Preheat the oven to 200C, 400F, Gas mark 6.


2. Place the rice in a saucepan with a little salt, cover with water, bring to the boil and cook for 10 minutes only. The rice shouldn’t be completely cooked.


3.  In a large mixing bowl, mix together the remaining ingredients (apart from the peppers) until well combined.


4. Drain the rice well and add to the bowl. Mix thoroughly.


5. Spoon the mixture into the pepper halves and place in a shallow oven tin.


6. Cover loosely with parchment paper or foil and bake for 45 minutes. Serve immediately.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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