Middle Eastern Stuffed Peppers with Beef and Rice

• 150 g Short-grain rice
• 4 large Green pepper
• 1 large Yellow onion
• 2 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 500 g Minced beef
• 2 tsp Ground cumin
• 1 tsp Allspice
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 700 ml Tomato passata
• 200 ml Water

1. Heat the oven to 190°C (375°F). Rinse the rice, then simmer it in a saucepan of lightly salted water for 8 minutes until just starting to soften; drain well and cool slightly.
2. Meanwhile, slice the tops off the peppers and remove the seeds and membranes. Finely chop the pepper tops (discard the stems) and set aside; sit the peppers upright in a baking dish.
3. Finely chop the onion and crush the garlic. Warm the olive oil in a frying pan over medium heat, then cook the onion with a pinch of the salt for 6 to 8 minutes until soft and lightly golden.
4. Add the chopped pepper tops and cook for 2 minutes. Add the garlic, cumin and allspice and cook for 30 seconds until fragrant.
5. Add the minced beef and cook, breaking it up, for 6 to 8 minutes until no longer pink. Stir in the drained rice, remaining salt and the black pepper, then take off the heat.
6. Stir the tomato passata and water together, then pour about two-thirds into the baking dish. Spoon the beef and rice mixture into the peppers, pressing gently so they are well filled but not compacted.
7. Pour the remaining passata mixture around the peppers. Bake for 50 minutes until the peppers are tender and the filling feels set; if the sauce looks too thick, add a splash of water to loosen it.
8. Rest for 5 minutes, then spoon the pan juices over the peppers to serve. Serve warm.

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