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PrintGAMMON-STUFFED PEPPER
Serves :
1
Preparation Time :
Cooking Time :
Preparation Method :
- Cut a thin slice off the base so the pepper can stand upright.
- Combine the gammon, rice, onion, gravy granules, hot water and herbs. Pack into the pepper and top with the reserved 'lid'.
- Transfer to a 3 cups pudding basin. Pour the stock around. Cover with clingfilm and slit it to allow steam to escape.
- Cook on Full for 6 minutes. Allow to stand for 2 minutes before eating.
INGREDIENTS
- 1 large red or green (bell) pepper, Cut off the top, Discard the fibres and seeds
- 125 grams minced gammon
- 1 tablespoon easy-cook long-grain rice
- 1 small onion, grated
- 1 teaspoon gravy granules or stock powder
- 3 tablespoons hot water
- ¼ teaspoon dried mixed herbs
- 3 tablespoons hot stock
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