Moroccan Stuffed Peppers with Minced Beef, Rice and Tomato Sauce

• 150 g Long-grain white rice
• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 400 g Minced beef
• 400 g Canned chopped tomatoes
• 4 medium Red pepper
• 15 g Fresh parsley
• 1 medium Lemon

1. Heat the oven to 190°C (375°F). Cook the rice in a saucepan of lightly salted water for 8 minutes, then drain well and set aside.
2. Warm the olive oil in a large frying pan over a medium heat. Finely chop the onion, then cook for 6 to 8 minutes until softened; crush in the garlic and cook for 1 minute more.
3. Stir in the cumin and sweet paprika for 30 seconds, then add the minced beef. Cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining.
4. Add the chopped tomatoes and bring to a gentle simmer for 5 minutes to thicken slightly. Stir in the cooked rice, then take the pan off the heat.
5. Cut the tops off the peppers and remove the seeds and membranes. Spoon the beef and rice mixture into the peppers, packing it in gently.
6. Pour any remaining tomato mixture into a baking dish, then nestle the stuffed peppers upright in the sauce. Cover the dish tightly and bake for 35 minutes, then uncover and bake for 10 minutes more until the peppers are tender and the filling is piping hot.
7. Finely chop the parsley and scatter over the peppers. Squeeze over the lemon just before serving.

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