Stuffed Peppers with Beef and Rice

For 2 servings

• 2 large bell peppers
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1 garlic clove, crushed
• 200g beef mince
• 75g cooked rice
• 1 tbsp tomato purée
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 40g cheddar cheese, grated

1. 1

   Preheat the oven to 190°C (fan 170°C).

2. 2

   Slice the tops off the peppers, about 2cm down, and set the tops aside, you may use them or discard them later. Using a small spoon, scoop out the seeds and white pithy membrane from inside each pepper, scraping the sides clean, this stops any bitterness and makes room for the filling. Stand the hollowed peppers upright in a small baking dish, choose a dish where they fit snugly, this stops them toppling over as they cook.

3. 3

   Heat the olive oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.

4. 4

   Add the garlic and cook for 30 seconds until fragrant.

5. 5

   Turn the heat up to medium high, add the beef mince, and cook for 5 to 6 minutes, breaking it up into small pieces with a wooden spoon as it browns, until no pink remains and it's fully browned throughout.

6. 6

   Stir in the cooked rice, tomato purée and oregano, mixing well so everything is evenly distributed. Season with salt and pepper and cook for 2 to 3 minutes to let the flavours combine, taste a small amount to check the seasoning before filling the peppers, since you won't get another chance once it's inside.

7. 7

   Spoon the beef and rice mixture into each hollowed pepper, packing it in fairly firmly with the back of the spoon as you go so there are no large air gaps, and mound it slightly above the rim.

8. 8

   Scatter the grated cheese generously over the filling, then place the reserved pepper tops loosely back on top like a lid, or leave them off entirely if you'd prefer an open, browned top.

9. 9

   Pour a splash of water, about 2 tablespoons, into the bottom of the dish around the peppers, not over them, this creates steam in the oven which helps the peppers cook through evenly rather than drying out or burning on the bottom.

10. 10

    Cover the dish tightly with foil and bake for 25 minutes, then remove the foil and bake for a further 10 to 15 minutes, until the peppers are tender all the way through when pierced with a knife, and the cheese on top is melted and turning golden in spots.