Almost every cuisine has a version of stuffed peppers but these bright red beauties have been our Macedonian household staple meal in our family for as long as I can remember.

They’re super simple to create and are perfect to hold a variety of different ingredients and fillings.  If you like the sweet variety opt for red, yellow or orange options and for a more zestier flavour, go the green peppers

 TIP: If you want to slash the calories, swap the rice for cauliflower rice.

Ingredients
1/2 cup uncooked rice
2 tbsp extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
2 tbsp tomato paste
3 cloves garlic, minced
500g ground beef
1 can diced tomatoes *basil & herbs are my favourite
1 tbsp ITALIAN Seasoning Mix
6 Peppers, tops and cores removed
Fresh chopped parsley

Method
Preheat oven to 180deg C
Prepare rice according to package instructions

1. In a large skillet over medium heat,  heat oil.  Cook onion until soft, about 5 minutes.  Add garlic and tomato paste until fragrant. Add beef (breaking up with wooden spoon) until brown, approx 6 minutes.  Drain the fat.

2.  Stir in cooled rice and diced tomatoes. Season with ITALIAN Seasoning Mix.  Let it simmer until liquid had reduced slightly, approx 5 minutes.

3. Place peppers cut side-up in a baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with the lids.  Cover with foil.

4.  Bake until peppers are tender, about 35 minutes.  Uncover and bake a further 10 minutes.

Garnish with parsley before serving.