Stuffed Peppers with Minced Beef and Rice

• 120 g Long-grain white rice
• 2 large Green pepper, firm and unblemished
• 1 medium Yellow onion
• 2 cloves Garlic
• 250 g Minced beef
• 1 tbsp Tomato purée
• 400 g Canned chopped tomatoes
• 150 ml Beef stock
• 1 tsp Fine sea salt
• 1 tsp Black peppercorns, for grinding
• 10 g Fresh parsley

1. Heat the oven to 200°C (390°F). Cook the rice in a saucepan of lightly salted water for 10 to 12 minutes until just tender, then drain well.
2. Meanwhile, halve the peppers lengthways and remove the seeds and pith. Finely chop the onion and crush the garlic.
3. Warm a frying pan over medium heat and cook the onion with a pinch of the salt for 6 to 8 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
4. Add the minced beef and cook for 5 to 7 minutes, breaking it up, until browned with no pink remaining. Stir in the tomato purée for 1 minute.
5. Tip in the chopped tomatoes and beef stock, then simmer for 6 to 8 minutes until slightly thickened. Season with the remaining salt and a good grind of black pepper.
6. Stir the cooked rice into the beef and tomato mixture until evenly combined. Taste and adjust seasoning with more black pepper if needed.
7. Arrange the pepper halves in a baking dish and spoon the filling into each one, packing it in gently. Add a small splash of water to the base of the dish to help the peppers steam as they bake.
8. Bake for 20 to 25 minutes until the peppers are tender and the filling is piping hot throughout. Rest for 2 minutes, then scatter over the parsley and serve.

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