Stuffed peppers look like a lot of work while you mostly wait for the oven to finish. Cut the peppers lengthways rather than taking the top off, then they stay upright and are easier to eat. Use yesterday's rice, or rice that has already cooled, because fresh rice turns mushy in the oven.
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Preheat the oven to 200 degrees, halve the peppers and remove the seeds.
Fry the mince loose with the chopped onion and the paprika powder.
Stir the rice and passata through the mince.
Fill the pepper halves with the mixture and scatter cheese over them.
Bake for 25 minutes, until the peppers are soft and the cheese is golden.
Beef and pork mince, chicken or a vegetarian filling of lentils and feta all work. Add a layer of cheese for the last ten minutes so it melts without burning. You can fill these peppers in the morning and put them in the oven in the evening, and they are good cold the next day too.
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