Stuffed Bell Peppers

Let's cook

1. 1

   Par-roast the peppers

   Rub the hollow peppers with oil and roast cut-side down at 400°F (205°C) for 15 minutes. This softens them and drives off water that would otherwise pool in the dish.

   💡

   Skipping this leaves you with crunchy peppers and a watery bake.

2. 2

   Brown the meat

   Brown the meat hard in a pan, then add the onion for 5 minutes and the garlic for 30 seconds.

3. 3

   Build the filling

   Add the cumin, paprika, cinnamon, and half the tomatoes. Simmer 5 minutes, then fold through the cooked rice and parsley and season well.

4. 4

   Fill and top

   Spread the remaining tomatoes in a baking dish, stand the peppers upright, and pack the filling in firmly. Top with cheese.

5. 5

   Bake covered then open

   Bake covered at 375°F (190°C) for 25 minutes, then uncover for 15 minutes until the cheese browns.

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