Stuffed capsicum/bell peppers in creamy tomato sauce served with butter pillaf.

Whoopeedoo another entry! Sorry folks for the radio silence. My other job at the University of Heidelberg suddenly required me to conduct exams for German students who wanted placements in English-speaking countries, Singapore included, and I suddenly got swamped with work. That's right non-Singaporean folks! Singapore is an English-speaking country and noooooo we are not in China! And thankfully, not near the Phillippines or Vietnam though at this point, I just want to do my part in spreading the word that if you have not yet donated in some way or other to the efforts in aiding the people in need, this is a good time to do so.

So if you are thinking of making this meal today, do spare a thought for the unfortunate. I know I may seem to be paying only lip-service since I am sitting in my warm home, eating this warm meal with my family, but let's all do our part in trying to spread kindness and warmth, however little it may be. Even if it is just instilling in our children the thought that we have to help others in need.

For the Capsicum/Bell Peppers with Minced Meat Stuffing

• 500g minced meat and
• 1 onion chopped finely seasoned with 
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Dashes of salt and pepper
• A few sprigs of fresh rosemary, finely chopped or 1/2 tsp of powdered version
• And an egg to bind the meat together
• (Add some breadcrumbs if you have any coz it will add to the texture)

Mix everything together and stuff as much meat as you can into 4 capsicums/bell peppers that have been halved and cored with the green stalks removed. Place them on a tray and slide them into the oven at 180 degrees for about 20-30 minutes or until the capsicum/peppers are kinda grilled with brown spots and the meat is well done (you can cut through one of the capsicum halves if you are not sure and want to check).


For the Creamy Tomato Sauce

• A clove of garlic, finely minced
• 1 tablespoon of tomato paste
• 1 tablespoon of creme fraiche or single cream
• 1/4 cup of apple juice
• Salt and pepper
• 1 teaspoon of butter
• 1 teaspoon of olive oil

Melt the butter and olive oil. Add the garlic and let it sizzle with a pinch of salt. Then add the tomato paste and creme fraiche/cream and let it meld together. Then add the apple juice to form a sauce to your liking. Feel free to add more or less of the ingredients to get the consistency that you like. Let the mixture boil for a little bit. Then check for seasoning and set aside. 

For the Butter Pillaf

• 1 cup of Thai Jasmine Rice
• 1 1/2 cups of water (read your packet instructions)
• 2 tablespoons of butter
• 1 teaspoon of dried or fresh dill
• Salt and pepper for seasoning.

Add all ingredients together and place in a rice cooker. Or if you don't have one, then boil everything on medium heat. Stir the rice mixture once in a while.  Once there is no more water in the pot, turn down the heat to minimum (or even switch it off if your stove is really hot). Fluff it up with a fork and leave it for another 5 minutes with a half-covered lid. If heat is not already turned off, turn off heat now.

Now get your children to help with setting the table while you plate the food like this or in a similar meat-rice-sauce permutation. Who cares, they all land in the mouth and disappear within the next minute anyway. And then they will ask for seconds. (This is now my hubs' favourite meal)

Woohoo! Mission accomplished.