Ingredients

6 medium capsicum (your choice of colour), tops removed and washed thoroughly (depending on the size you may use more or less capsicum)

For the rice mixture
2 tbsp oil
1 tsp garlic
1.5 cups medium grain rice
1 bunch dill, chopped finely
1 bunch parsley, chopped finely
1 medium onion, diced finely
1 x 425 g can diced tomatoes
2 tsp cumin
salt and pepper to taste

For the sauce
1 medium onion, diced finely
1 x 750ml tomato passatta
2 tsp cumin
Salt and pepper to taste

Method

Start by making the rice mixture

1. Sweat the onion and garlic in a pot until soft, then add the dill, parsley, rice, cumin, tomatoes and taste for salt and pepper.

2. Stuff the rice mixture into your capsicum and place them standing up in a deep pot. Use a pot that will take all of the peppers standing up, and that fit snugly together so they can stay upright through the cooking process. Place a small side plate on top of the capsicum

3. in a separate pot, prepare the sauce by sweating an onion until soft, adding the pasatta, cumin and salt and pepper.

4. Pour the tomato mixture on top of the pot with the capsicum. Add enough water to ensure the capsicums are fully covered and turn on the heat, bring to the boil, then cover and simmer until the rice is cooked.

5. serve the peppers with plenty of the cooking sauce on the side.

Enjoy and happy cooking

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