Holiday Stuffed Peppers (Beef and Rice in Tomato Sauce)

• 180 g Long-grain white rice
• 600 ml Chicken stock
• 4 large Green pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 tsp Fine sea salt
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 500 g Minced beef
• 400 g Canned chopped tomatoes
• 2 tbsp Tomato purée

1. Heat the oven to 190°C (375°F). Rinse the rice, then put it in a saucepan with 300 ml of the chicken stock and 0.5 tsp of the fine sea salt. Bring to the boil, cover, then cook on low for 12 minutes; take off the heat and leave covered for 10 minutes.
2. Meanwhile, slice the tops off the green peppers and remove the seeds and white pith. Stand them upright in a baking dish that fits them snugly. Finely chop the yellow onion and crush the garlic.
3. Heat the olive oil in a large frying pan over medium heat, then cook the onion with 0.5 tsp of the fine sea salt for 6 to 8 minutes until soft and lightly golden. Stir in the garlic, ground cumin and dried oregano and cook for 1 minute until fragrant. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and no longer pink.
4. Stir the cooked rice into the beef mixture until evenly combined. Taste and season with the remaining fine sea salt if needed. Spoon the filling into the peppers, pressing gently so they are well packed.
5. In a bowl, mix the canned chopped tomatoes, tomato purée and the remaining 300 ml chicken stock. Pour the tomato sauce around the peppers (not over the tops) so the filling can brown. Bake for 35 minutes, or until the peppers are tender and the tops are lightly browned.
6. Rest the peppers for 5 minutes so the filling settles. Spoon some of the tomato sauce over each pepper to serve. If you like, return the dish to the oven for 5 minutes to reduce the sauce slightly before serving.

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