baked peppers with spiced beef and pasta

this is one of the bean’s favourites.


gently fry 1 chopped onion in olive oil until softened. stir in 2 teaspoon crushed garlic, 1 teaspoon cinnamon and a ¼ teaspoon allspice. add 500g lean beef mince, break up and stir until it changes color. add 3 tablespoons finely chopped parsley, 1 tin drained chopped tomatoes and 1 cup of cooked arborio pasta rice. add salt and pepper to taste. cover and cook gently for about ½ an hour.

slice the tops of 6 sweet peppers, I usually use the red ones, and scrape out the seeds and core. stuff the peppers with the mince mixture and top with the lids.

place into an oiled baking dish, be sure that they will remain upright. drizzle some olive oil over and back at 190º celsius for 45 minutes, or until the peppers start to wrinkle and are tender.

serve with crispy rolls and a salad of your choice.

depending on the size of the peppers, 1 per person is usually ample.