Peppers with Bull Brand & Rice SERVES 4 Sweet peppers are always a favourite and filled with Bull Brand Corned Meat, cooked rice and hard-boiled eggs they’re ready-to-serve in no time.


  • 4 robot peppers, stalk-ends cut off and core removed
  • 1 large onion, finely chopped
  • sunflower or olive oil
  • 3 cloves of garlic, chopped
  • 750 ml (3 C) cooked rice
  • 10 ml (2 t) masala
  • 2 x 300 g cans Bull Brand Corned Meat, cut into small cubes
  • 4 hard-boiled eggs, chopped
  • 60 ml (4 T) chopped parsley


  • Cook the peppers in water for 5 minutes or until they start to soften. Drain, pat dry and arrange in a small dish so that they fit snugly.
  • Fry the onion in oil until soft then stir in the garlic, rice and masala spice. Fry for a minute then stir in the Bull Brand Corned Meat and eggs. Spoon the mixture into the peppers and bake in a preheated oven at 180°C for 20 minutes before serving with a sprinkling of parsley.

The Bull brand Promise