Stuffed Peppers

Preheat the oven to 190°C. Blanch the peppers in boiling water for 3 minutes, then drain and stand upright in a baking dish.

Heat the vegetable oil in a large frying pan over medium heat and cook the onion for 5 minutes until softened.

Add the garlic and beef mince and cook, breaking it up, until well browned and a meat thermometer reads at least 71°C, about 8 minutes.

Stir in the cooked rice, half the chopped tomatoes, ground cumin, salt and black pepper and cook for 2 minutes to combine.

Spoon the beef and rice mixture into the peppers and pour the remaining chopped tomatoes around them in the dish.

Cover with foil and bake for 25 minutes, then uncover, top with cheddar and bake for a further 10 minutes until the cheese is melted and the peppers are tender.