Green peppers with a delicious filling and red sauce topping.
5 large bell peppers (also know as capsicums)
1 cup long grain rice
2 gluten-free beef stock cubes
250g ground beef (mince) (SEE NOTE) (8.82 ounces)
(1 ounce = 28.3495231 grams
So 250 g ÷ 28.3495 g/oz = 8.8185 oz)
750g your favorite gluten-free pasta sauce (approximately 26 ounces)
1 cup tasty cheese, grated
1/4 cup extra sharp parmesan (Romano)
Boil or microwave rice in water to which you have added the beef stock cubes. Mix ground beef and half the pasta sauce. Microwave on high for about 10 minutes (or cook in fry pan).
If possible select "squarish" bell peppers which will stand on end. Remove the seeds and stringy pieces. Add the cooked rice to the cooked ground beef. Add 1 cup of grated cheese. Mix well and spoon mixture into bell peppers. Stand peppers in a microwave dish, pour remaining pasta sauce over them, top with parmesan cheese, cover and cook on high for about 15 minutes, or bake in oven for about half an hour at 180 C (360 F).
Easy variation: If you're rushed for time, don't stuff the peppers, just slice them and mix everything together. It is quicker but not as fancy as the original version.
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