Ingredients

• 6-8 large peppers (red, yellow, green) cut in half

• 500 gm. minced Pork. If you do not eat pork, use other meats or chicken

• 200 gm. rice, dry weight)

• 25-50 ml. Extra Virgin Olive oil

• 2 medium onions diced (400gm. approximately)

• 2 tsp. dried mint

• 1 tsp. dried oregano

• 1 tsp. sea salt

• 1 tsp. black pepper

• 1/4 tsp. cinnamon powder

• 2 cloves of garlic, peeled & finely chopped/crushed (or use 1 tsp. garlic purée)

• 1 large handful of fresh parsley (25.gm.)

• 1 vegetable stock-pot or stock cube or stock granules

• 500 ml. hot water

• 50 gm. of any soft melting cheese like Cheddar or Mozzarella, grated

Instructions

1. Cook the rice as per your normal method.

2. In a large pan soften the onions in the olive oil until a good colour is achieved.

3. Add the mince and cook until coloured

4. Add the salt spices (pepper, cinnamon and herbs), herbs (mint, oregano) and garlic. Stir in well and cook for a minute.

5. Add the vegetable stock and again stir in well.

6. Add hot water, making sure that you get all the stuck bits off from the bottom of the pan.

7. Turn heat down to medium heat and cook until the mix is almost dry again.

8. Add the cooked rice and stir it in well.

9. Add the freshly chopped parsley and stir it in.

10. Cook until dry, so no puddles of liquid are there, but the meat-rice mix is still moist.

11. Cut the peppers in half through the middle, including the middle of the stalk. Remove seeds and memberanes.

12. Fill each half with the meat-rice mix.

13. Cover with the grated cheese.

14. Roast in a pre-heated oven at 200?C/400?F or gas mark 6, until peppers are soft. This takes about 30-40 minutes.

15. Serve hot by themselves as a starter, or with chips and salad for a main course or on a plate as part of a buffet.