We had a Laksa Johor do the other day…Wifey made that, so I added my usual Corned Beef Fried Rice, and made this new recipe of mine based on the Middle Eastern/Greek Stuffed Capsicum. I call it the Demonic Capsicum Stuffed With Mandi Kerbau Wulululu Rice. So here’s the recipe:
Ingredients
Middle Easterners and Greeks use lamb. Since I am hypertensive, I use Corned Beef (so I do not have to add salt to what already gives me hypertension)
Dill, Mint and Mixed Herbs
Shredded Omelette, Diced Garlic and Chili. Middle Easterners prefer lots of onions. I did not add onions because I totally forgot about them.
I know they use Basmati rice, but I only had Thai Fragrant Rice at home
Capsicum (I know Americans call them Bell Peppers, but the language was made in England). Slice the top off neatly, remove the seeds, and adjust the bottom so they’re stable.
I use Extra Virgin Olive Oil
Add this if you are cooking this for your lawyer, ex-spouse, or mother-in-law
How To Make
Preheat oven at 250 degrees. I know the rest use 300 degrees, but our little portable oven goes up to 250 only. If your oven is not electrically-fired, then you may use this:
Cock Brand Fire Starter
At the same time, saute the garlic and chili for about 20 seconds before adding the corned beef. Mix well until corned beef is brown. Then add rice, and stir to mix well.
Frying the ingredients
Once that is done, stuff the empty capsicums with the fried rice and top each with the shredded omelette.
Stuff the capsicums with the fried rice
After that, close the top, and pour olive oil onto each of the capsicums so that they don’t shrivel or get too burnt inside the oven.
Pour Olive Oil onto each of the capsicums
Then stuff the lot into the oven for 20 minutes.
Stuff them into the oven for 20 minutes
Serve when done
SeaDemon Says 