Cheesy Beef and Rice Stuffed Peppers

Method

1. 1

   Heat the oven

   Heat the oven to 200°C (180°C fan, 400°F). Arrange the eight pepper halves cut side up in a snug baking dish, about 23 x 33 cm.

2. 2

   Cook the aromatics

   Heat the oil in a large frying pan over medium heat for 1 minute until shimmering. Add the onion and cook for 6 minutes until softened, then stir in the garlic for 1 minute until fragrant.

3. 3

   Brown the beef

   Add the beef and cook over medium-high heat for 6 to 10 minutes, breaking it into small pieces, until browned and its centre reaches 71°C (160°F).

4. 4

   Season the filling

   Stir in the cumin, paprika, oregano, salt and pepper over medium heat for 1 minute until fragrant. Add the rice and 150 ml passata; simmer for 3 minutes until thickened, then taste and adjust seasoning.

5. 5

   Fill the peppers

   Divide the filling evenly among the eight pepper halves. Pour the remaining 150 ml passata around them in the baking dish.

6. 6

   Bake the peppers

   Cover the dish tightly with foil and bake at 200°C (180°C fan, 400°F) for 25 minutes, then check tenderness; continue covered in 5-minute increments until a knife pierces the pepper flesh easily.

7. 7

   Add the cheese

   Remove the foil, scatter the cheddar over the filling, and bake at 200°C (180°C fan, 400°F) for 10 to 15 minutes until the cheese is melted and golden and the peppers are tender.

8. 8

   Serve

   Rest the dish at room temperature for 5 minutes until the juices settle, then scatter with parsley and spoon some tomato juices over each pepper.

Tips

• Use peppers about 200 g each and a baking dish around 23 x 33 cm so they fit snugly.
• Judge the covered baking time by tenderness, since pepper size and thickness vary.
• Taste the cooked filling before stuffing; rice absorbs seasoning, so add salt a little at a time until well seasoned.

Swaps

• Use ground coriander instead of cumin for a gentler flavour.
• Replace cheddar with grated mozzarella or Monterey Jack.
• Use cooked brown rice instead of cooked long-grain rice.

Storing

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat covered in a 180°C oven until piping hot throughout.