Ingredients
Large red capsicums – 3
Large green capsicums – 3
Large chicken sausages – 6
Tomato – 1
Refined oil – 2 tbsp
Large onion, finely chopped – 1
Basmati rice – 100 gm
Stock or water – 375 ml
Raisins, salt and freshly ground pepper to taste – 2 tbsp.
Method:
Cut a slice off the tops of the capsicum, slice horizontally and remove the seeds. Remove the casings of the sausages and crumble the meat. Blanch the tomato, peel, deseed and chop.
Heat the oil in a karahi. Saute the onion till soft and translucent. Add the sausage meat and fry for 2 minutes. Add the rice and stir fry till well coated with oil.
Till the capsicum cups with the rice mixture and place in an oven preheated to 350 degree F / 180 degree C. Black for 20 – 25 minutes.
Serve hot with a salad.
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