This recipe is one that a Chinese exchange student gave to me when she lived with a friend of mine for six months. The food she cooked was incredible, but also extremely sweet. For those who have palates that tend towards savoury instead of sweet you may want to use less sugar.
2 Bell Peppers (colour doesn’t matter)
400grms Beef mince
2 tsps Salt
Season the mince with the salt and sugar and leave to stand for a while. Cut the pepper into four equal pieces. Add the egg to the mince and stir well, keeping a small amount back to coat the peppers with. Place the mince into the pepper quarters.
This is where your own personal taste comes in once again. These are great eaten when they have been deep fried or they have been barbecued. For most people during the winter months, deep frying is easier. Either you can use a deep fat fryer or you can heat some oil in a pan on the stove.
Alternatively, barbecuing is a much easier and healthier way to cook these peppers. Simply place on the grill and cook until the meat has browned. The egg should hold the mixture together like it does with a burger so you shouldn’t have the contents falling out onto the flames. If you find you don’t have quite enough cohesion then add some more egg to the mince.
If you are going to use a pan to deep fry then please remember to call the emergency services straight away if a chip pan fire starts and leave the house. There are kitchen blankets, extinguishers and damp tea towels that have been known to put out chip pan fires, but tackling fire is not worth the risk for your safety.