Stuffed pepper casserole

• 1 tbsp olive oil
• 1 onion (chopped)
• 2 peppers (any colour, chopped)
• 500 g beef mince
• 1 tsp dried mixed herbs
• 1 × 400g tin chopped tomatoes
• 150 g long grain rice
• 400 ml hot stock (beef or vegetable)
• 75 g cheddar (grated)
• salt and black pepper (to taste)

Method

1. 1Heat the oven to 190C fan. Heat the oil in a large ovenproof pan over a medium heat and cook the onion and peppers for 5 minutes until softening.
2. 2Add the mince and cook, breaking it up with a spoon, until no longer pink.
3. 3Stir in the herbs, chopped tomatoes, rice and hot stock, and season well.
4. 4Bring to a simmer, then cover and transfer to the oven for 25 minutes until the rice is tender and most of the liquid has been absorbed.
5. 5Scatter over the cheese and return to the oven, uncovered, for 5 minutes until melted, then serve.