Yksi pääsiäisloman kohokohdista: pääsin viimein kokkaamaan! :D Meikäläisen hostäipän kodissa ku se on vähän mahdotonta, niin tämän mahdollisuuden tarjoutuessa ystäväni Elisen kotona, kuullosti se mainiolta! Teimmepä siis Meksikolaisia täytettyjä paprikoita. Nappasin ton ohjeen kirjaston "Bite Size Mexican"-kokkauskirjasta.

Mexican stuffed peppers<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


6 large green peppers

1 recipe quantity Savoury Minced Beef

2 eggs, separated

flour, for coating

oil, for frying

salt and pepper

1 quantity Salsa


Make a long split in the side of each pepper and carefully scoop out the seeds without tearing the pepper. Trim the stalks if they are long. Stuff each pepper with about one-sixth of the savoury minced beef mixture.


Beat the egg whites in a bowl until they form stiff peaks. In a separate bowl, beat the egg yolks with salt and pepper until lightly coloured, then gently fold in the beaten egg white.


Dip the stuffed peppers in the flour and then into the egg mixture. Pour the oil into a heavy-based frying pan to a depth of <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />1 cm and heat. Fry the peppers, in batches, over a low heat, turning occasionally, until they are uniformly golden all over and the filling is sealed inside the egg coating. Drain on kitchen paper.


Serve the peppers, cut into slices, with a little salsa.


Savoury Minced Beef:


500 g minced beef

2 red chillies, deseeded and chopped

2 garlic cloves, crushed

½ tsp ground cumin

125 ml tomato purée

175 ml beef stock

1 tbsp vinegar

2 tomatoes, skinned, deseeded and chopped


Put the minced beef in a clean frying pan and fry it gently in its own fat until it is cooked and browned. Pour off and discard any excess fat.


Add the chillies, garlic, cumin, tomato purée, beef stock and vinegar. Bring to the boil, stirring constantly and add the tomatoes. Reduce the heat and cook gently for 10-15 minutes, until reduced and thicknened.