Baked Stuffed Peppers with Beef, Rice and Cheddar

• 180 g Long-grain white rice
• 4 large Green pepper, firm
• 1 large Yellow onion
• 3 cloves Garlic
• 1 tbsp Olive oil
• 500 g Minced beef
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• ½ tsp Black pepper
• 1 ½ tsp Fine sea salt
• 500 ml Tomato passata
• 250 ml Beef stock
• 120 g Cheddar cheese

1. Heat the oven to 200°C (390°F). Cook the rice in a saucepan of salted water until just tender, then drain well and set aside.
2. Meanwhile, slice the tops off the peppers and remove the seeds and pith. Sit them upright in a baking dish; if they wobble, trim a very thin slice from the base so they stand level.
3. Heat the olive oil in a large frying pan over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until softened, then stir in the garlic for 1 minute.
4. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining. Stir in the smoked paprika, ground cumin, black pepper and the remaining salt.
5. Pour in the tomato passata and beef stock, bring to a gentle simmer, then cook for 5 minutes to thicken slightly. Take off the heat and stir through the cooked rice.
6. Spoon the filling into the peppers, packing it in lightly. Pour a small splash of water into the base of the dish to help the peppers steam as they bake.
7. Cover the dish and bake for 30 minutes, until the peppers are tender when pierced with a knife. Uncover, scatter over the cheddar, and bake for 8 to 10 minutes more until melted and bubbling.

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