Stuffed Peppers

Step 1
Thinly slice the onion and finely chop the garlic. In a good sized fry pan, that has a lid, heat the olive oil over medium heat. Sauté onion for 3-4 minutes, then add the garlic and sauté for a few more minutes. Add the oregano, cinnamon, chilli flakes (if using), salt and black pepper. Mix well.

Step 2
Add half the meat and cook until browned, then add the rest of the meat and continue cooking until all the meat is browned. Add the rice and 1 cup of water and mix well. Reduce the heat to low, cover with a lid, and cook for 5-7 minutes until the rice is partially cooked and some of the liquid has evaporated. Remove the lid, if the mixture is still quite liquidy, cook it for a few more minutes until it thickens. Add the pine nuts and chopped parsley. Taste, adding more salt or pepper if needed.

Step 3
Choose the tray to cook the peppers in. You have two options: a large baking tray that can comfortably fit all 8 peppers in, or two smaller trays that will fit 4 peppers in each. Put the canned tomatoes, water, garlic, olive oil, with lots of pepper and salt directly into the tray(s). If you are using 2 trays, spilt the ingredients equally over two trays.

Step 4
Cut the top of each bull horn pepper, keeping their little hats intact. Put peppers into a tray or large bowl and drizzle with olive oil and a sprinkling of salt. Using your hands rub each pepper in the oil, making sure all sides are evenly covered.

Step 5
With a long spoon, carefully but generously pack the meat and rice mixture into each pepper. Lay each pepper down on top of the sauce, with the hats covering the filling, to stop it from drying out. Bake in the oven for 20-30 minutes or until peppers are nicely charred and the sauce looks rich and bubbly.

Step 6
Remove from the oven and serve hot or at room temperature.