Stuffed Peppers with Rice and Minced Beef (Peperoni Ripieni)

• 180 g Medium-grain rice
• 4 large Red pepper, firm, evenly sized
• 2 tbsp Olive oil
• 1 medium Yellow onion
• 2 tsp Fine sea salt
• 400 g Minced beef
• 2 cloves Garlic
• 2 tsp Dried oregano
• ½ tsp Black pepper
• 500 ml Tomato passata
• 15 g Fresh parsley
• 40 g Parmesan

1. Heat the oven to 190°C (375°F). Cook the rice in a saucepan of salted water until just tender, then drain well and set aside to steam-dry.
2. Meanwhile, halve the peppers lengthways and remove the seeds and membranes. Sit them cut-side up in a baking dish that holds them snugly.
3. Warm the olive oil in a large frying pan over medium heat. Finely chop the onion, add it with a pinch of the salt, and cook for 6 to 8 minutes until soft and sweet.
4. Add the minced beef and cook, breaking it up, for 6 to 8 minutes until browned with no pink remaining. Crush in the garlic, then stir in the oregano and black pepper for 30 seconds until fragrant.
5. Stir the cooked rice into the beef mixture, then add half the passata and 1 tsp of the salt. Simmer for 2 minutes so the mixture comes together, then take off the heat.
6. Spoon the filling into the peppers, pressing gently so they are well packed. Pour the remaining passata around the peppers in the dish, then cover the dish tightly with foil.
7. Bake for 35 minutes, then remove the foil. Finely grate the parmesan and sprinkle it over the peppers, then bake for a further 10 to 12 minutes until the peppers are tender and the tops are lightly browned.
8. Finely chop the parsley and scatter it over the peppers. Rest for 5 minutes, then serve with spoonfuls of the tomato pan juices.

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