Name: Stuffed peppers
Yield: 8 servings
Cuisine: Bake
Ingredients: 2.00 ml allspice ground; 2.00 ml cinnamon ground; 30.00 ml pine nuts optional; 30.00 ml sultanas; 45.00 ml fresh parsley chopped; sea salt and freshly ground black pepper; 750.00 g long grain rice cooked; 410.00 g tomato and onion mix; 5.00 ml sugar; 4.00 pepper red and yellow

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Ingredients (10)

quantity basic mince mixture (see tips)

2.00 ml	allspice — ground
2.00 ml	cinnamon — ground
30.00 ml	pine nuts — optional
30.00 ml	sultanas
45.00 ml	fresh parsley — chopped
	sea salt and freshly ground black pepper
750.00 g	long grain rice — cooked
410.00 g	tomato and onion mix
5.00 ml	sugar
4.00	pepper — red and yellow

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Method:

Preheat the oven to 190 ºC (375 ºF). Prepare mince mixture (see tips). Add the allspice, cinnamon, pine nuts, sultanas and parsley and warm through. Season with salt and pepper if necessary. Stir in the rice and remove from the heat. (The mixture may be prepared up to this stage and frozen.)
Heat the tomato and onion mix in a saucepan until warmed through. Season with salt, pepper and sugar. Turn into an ovenproof dish.
Halve the peppers lengthwise and remove the seeds. Spoon a little of the mince mixture into half of each pepper and cover with the remaining halves. Place the stuffed peppers on top of the tomato and onion mix in the ovenproof dish.
Bake for 20 to 30 minutes or until the peppers are tender.