Stuffed Bell Peppers

Place a pan of frying pan over a high heat and add 2 tsp of oil.

When the oil is hot, add the rice and stir so the oil coats the rice. Add the boiling water and a pinch of salt and stir to combine. Place the lid on the pan and reduce the heat slightly. As the water is absorbed by the rice, reduce the heat until only small bubbles are appearing in the rice at which stage turn off fully. Leave the lid on until needed.

Turn on the oven to preheat at 175C/350F/Gas Mark 4.

Place a new frying pan over a medium high heat and add a little oil. When hot, add the minced beef using a wooden spatula to break up any chunks. Add a pinch of pepper and a little salt to the beef as it browns. This normally takes between 8 – 10 minutes.

While the beef is cooking, slice the top off the peppers and carefully remove the membrane and seeds. (See note) It is preferable to have the peppers standing vertical so a little slicing of the base may be required.

Very lightly butter the bottom of the baking dish and stand the peppers inside with the open part upwards. (This may sound obvious, but I have had someone contact me to say the beef kept on falling out!)

In a large mixing bowl add the browned beef, the rice, garlic powder, onion powder, Worcestershire sauce, salt and pepper. Finally add ½ of the tomato sauce and stir everything to combine fully.

Once combined, use a spoon to transfer equal amounts into each of the hollow peppers.

In a small mixing bowl, add the other ½ of the tomato sauce and the mixed herbs and stir well to combine.

Carefully pour over the filled peppers and replace the pepper tops.

Place the baking dish on the middle shelf of the preheated oven and bake for about 1 hour or until the peppers have softened and are tender. Check every 20 minutes and baste using the juices form the peppers to prevent burning.

Serve hot and dig in.