Felfel mehchi (poivrons farcis)

Instructions

1. Cut the tops off the peppers, deseed them and rinse them.
2. Sauté the chopped onion in the olive oil, then add the meat and garlic until it changes colour.
3. Add the rinsed rice, the spices, salt, pepper and chopped parsley, then stir for 2 minutes.
4. Stuff the peppers three-quarters full with this mixture and replace their tops.
5. In a large casserole, heat the grated tomatoes with the tomato paste and a little stock.
6. Stand the peppers upright in the sauce, pour in the remaining stock up to halfway and cover.
7. Simmer over low heat for 50 to 60 minutes, until the rice is tender and the peppers are meltingly soft.
8. Serve hot, drizzled with the cooking sauce.