Did I mention that I made this in my(our!) brand new Le Creuset pot?!
We wanted something simple to reheat and as carb free as possible - and there's not a drop of oil in this dish, and only about a handful of rice. My gran used to make a similar recipe and I wanted to simplify it so I can make it into an easy supper, and still feel like my gran was in my home.
Adapted From Always Missed Tiny Grandma
500 g lean beef mince
1/2 cup chopped Coriander1/2 cup cooked Basmati rice (just boil and drain)
4 large bell peppers
820 g chopped tomatoes with juice (2 cans)
45 g tomato paste
1) Preheat oven to 150 C.
2) Put the mince into a bowl, add generous pinches of salt and pepper, the rice and the coriander.
3) Cut the tops off the peppers, and clean out all the seeds and white bits inside.
4) Divide the mince equally between the peppers.
5) Pour chopped tomatoes and tomato paste into a deep baking dish large enough for all the peppers. Season generously and mix lightly with a fork.
6) Place the peppers in the dish. And of they're not 3/4 covered by the tomato mixture, top up with boiling water.
7) Place in the oven, and bake for about 2 hours. Turn after about an hour so they don't brown too much. I've been known to go for a run while they're baking- they're that low maintenance.
8) Serve covered in sauce, with a dollop of sour cream.
And here's the bonus: There's always sauce and if you're lucky half a pepper left. Cook this down, add a bit of cream and serve as a pasta sauce.
Just add a bit of pasta water to the sauce as it's cooking, and a tiny knob of butter just before you serve it.