Stuffed Peppers

Ingredients

• 4 large red or green peppers
• 50ml Olive Oil
• 2 Medium Onions
• 2 cloves of garlic (though I like more)
• 2 dried hot red chillies
• 500g minced beef
• 1 tsp dried oregano
• 1 tsp salt
• 2 bay leaves
• 1/2 tsp tobasco
• 2 tbsp of plain flour
• 250 ml stock
• 3 tbsp tomate puree

Ingredients for the sauce

• 225g cream cheese
• 125ml single cream
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 75g seedless raisings

Method

1. Cut the tops off the peppers and carefully scoop out the pith and seeds.
2. Separate the pepper tops and discard the stems.
3. Chop the lids into a small dice.
4. Heat the oil in the saucepan, fry the onions, garlic, chillils and diced pepper and fry until they are soft.
5. Add the minced beef, oregano, salt, bay leaves and Tabasco and fry until the meat loses its pinkness.
6. Stir in the flour, stock and tomato puree and bring to the boil.
7. Reduce the heat to low, cover the pan and simmer on low for 30 minutes stirring occasionally.
8. Preheat the oven to 180C,  Gas Mark 4.
9. Remove and discard the bay leaves from the beef mixture and carefully fill the peppers with the mixture.
10. Arrange the peppers in a well greased baking dish.
11. Bake in the oven for 40 minutes.
12. Meanwhile prepare the sauce.  Put the cream, cream cheese, salt and cayenne pepper in a sauceman and stir until smoth over a low heat.
13. Add the raisins and pour over the peppers.
14. Cooke for a further 15 minutes.