Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week Gisela Andrew from Germany shows us how to make stuffed peppers.
Gisela Andrew was born in Budapest and lived there with her parents for 10 years, then lived in Silesia (now Poland), and after World War 2 her family left as refugees for West Germany where they lived in Mönchen-Gladbach near Cologne.
She met a New Zealander in Heidelberg, married him and came to New Zealand in 1959.
Although German, Gisela Andrew's mother cooked Hungarian dishes for her family when they lived in Budapest.
This dish reminds her of her mother and their childhood before World War 2.
Gisela Andrew's stuffed peppers:
4 green peppers
1 onion, chopped and fried
300g minced meat
pinch salt
pinch black pepper
1 cup cooked rice
about a teaspoon of seasoning
1 tin (410g) tomato puree
Take the tops off the green peppers and scoop out the seeds and discard, along with the stalks.
Mix the cooked onion, raw minced meat, cooked rice and seasonings together.
Divide in four, and fill the four peppers.
Put the peppers in a pot with the trimmings from the tops, and pour over the tomato puree.
Rinse the tin with a little water and add.
Simmer for one hour on top of the stove, adding a little more water if it gets dry.
You can also cook in the oven at 180degC for two hours, or in a slow cooker for four hours.
Thanks to Afife Harris, and Gardens New World.
