Step 4: Sizzle

Into a hot pan, add your meat – they will have enough moisture and “in-house fat” that you won’t need to add any oil or butter to act as "pan lube".

  1. Break up the meat as you cook it, finer particles work better in stuffed peppers
  2. Cook until completely browned
  3. Drain off excess fats/moisture
  4. Mix with ½ of the rice mixture when ready.


Nice, I love paneer.
Yup, I'll be posting a paneer exclusive soon
<p>Are you an Indian? I am just asking for clar<em>fication. Thanks</em></p>
It does look like a nom, nom nom meal. And don't worry, everyone's oven looks like that. Great instructable.

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