Mexican Stuffed Peppers

1. Preheat the oven to 375°F (190°C). Heat a large pan

over a medium-high heat and cook the beef for 5-7

minutes until browned. Add in the tomatoes and, rice

and bring to the boil, then reduce the heat and simmer

gently, covered, for around 6-8 minutes.

2. Meanwhile, cut off the tops from peppers and remove

the seeds from the inside. Place the peppers on a

baking dish and fill the peppers with the beef mixture.

3. Cover the dish with kitchen foil and bake in the oven

for 35 minutes, or until the peppers are tender.