Stuffed Peppers with Minced Beef and Rice (Gevulde Paprika)

• 180 g Long-grain white rice
• 2 tsp Fine sea salt
• 4 large Red pepper, firm
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 cloves Garlic
• 500 g Minced beef
• 1 tsp Black pepper
• 500 ml Tomato passata

1. Heat the oven to 190°C (375°F). Bring a saucepan of water to the boil, add 1 tsp of the fine sea salt, then cook the rice for 10 to 12 minutes until just tender. Drain well and set aside.
2. Meanwhile, slice the tops off the peppers and remove the seeds and pith. Sit the peppers upright in a baking dish; if they wobble, trim a very thin slice from the base to level them. Keep the pepper tops to bake alongside if you like.
3. Warm the olive oil in a frying pan over a medium heat. Finely chop the onion, add it to the pan with a pinch of the remaining salt, and cook for 6 to 8 minutes until soft and lightly golden. Crush in the garlic and cook for 1 minute more.
4. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining. Stir in the black pepper and the remaining fine sea salt. Tip in about half of the tomato passata and simmer for 2 minutes to bring it together.
5. Take the pan off the heat and stir in the cooked rice until evenly combined. Spoon the filling into the peppers, pressing gently so they are well packed but not crushed. Pour the remaining tomato passata around the peppers in the baking dish.
6. Bake for 30 minutes, then spoon a little of the pan juices over the peppers. Bake for a further 10 minutes, or until the peppers are tender and the filling is piping hot. Rest for 5 minutes, then serve with the pan juices spooned over the top.

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