By Nicole Abou-abdallah, Epigram Food Online Editor

Here is a fun and creative recipe, that's perfect for dinner parties and cooking for your friends. Not only is it a healthy dish, but it can be tailored for different dietary requirements!

Serves: 4
Time: 50 mins

Ingredients:

• 6 large peppers
• 1/3 cup rice
• 500g lean mince beef
• beef stock cube
• 4 celery sticks
• 1 onion
• 3 cloves of garlic
• 1 teaspoon smoked paprika
• A handful of grated cheddar cheese
• 2 tablespoons olive oil

Method:

1. Preheat the oven to 200 degrees celcius
2. Heat a pan with olive oil on the hob. On a clean chopping board, chop the onion and add to the pan. Allow to brown for 7 mins
3. Chop the garlic and add to the onions and allow to soften
4. Chop 2 peppers and celery sticks and add to the pan until soft
5. Add the beef mince and allow to brown fully
6. Add the rice to the mince and cook with 1 cup of boiling water
7. Crumble the beef stock cube into the pan and stir
8. Whilst the rice is cooking, chop a 'hat' off the tops of the remaining 4 large peppers. Using a spoon, scoop out the contents of the peppers and stand upwards on a baking tray (here, i would try use a smaller baking tray so that the peppers can balance on eachother)
9. Once the rice mixture has finished cooking, scoop the mixture into each pepper, packing it tightly
10. Place stuffed peppers in the oven for 25 mins
11. The peppers should come out soft, but still sturdy
12. Garnish the tops of the peppers with cheddar cheese

Epigram Food/ Nicole Abou-abdallah

*Why not try changing this recipe up, and using meat alternatives such as chickpeas or butterbeans! *

Feature image: Unsplash/Kai Pilger

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