Stuffed Roasted Yellow Peppers with Cucumber Side Salad

PEPPERS:
1. Hollow out large 3 large yellow bell peppers.
2. Lightly season the inside with salt and pepper. Set aside.

STUFFING:
1. In a rice cooker cook some rice with chicken stock.
2. Once cooked set aside 5 cups.
3. In a skillet or wok sauté in 2 tsp olive oil, 1 large white onion (chopped) and cooked until translucent.
4. Add 3 cloves garlic (minced).
5. Add 250g of marinated ground beef (Marinade ground beef for 15 minutes in sesame oil, salt, BBQ spice and Sweet Paprika).
6. Remove excess oil from the ground beef but don't leave it too dry, as it will also flavor the rice.
7. Add 1 medium sized carrot (minced)
8. Add the rice and heat through.

STUFFED PEPPER:
1. Stuff the yellow peppers with rice mixture and close with their tops.
2. Rub the stuffed yellow pepper with EVOO and season with salt.
3. Bake in the oven at 250’F for 15-20 minutes and at the 15-minute mark remove the tops and set aside.

SIDE SALAD:
1. With a melon grater, grate 1 large cucumber (without the skin and seeds) into long strips.
2. Season with salt and let it rest for 10 minutes in the ref and squeeze the excess moisture gently.
3. Mix ½ cup of Japanese mayonnaise (Kewpie), salt, pepper, ¼ tsp white sugar and 1 tbsp Lemon juice.
4. Toss together with the cucumber.
5. Mix together with chopped and seeded tomatoes and chopped spring onions.

To serve, arrange the stuffed pepper on a plate and set the cucumber salad on the side.