• Preheat the oven to 200°C/180°C (fan assisted)/gas mark 6
  • Cook the rice according to the instructions on the packaging
  • Cut the tops off the peppers and scoop out the seeds. Place the peppers cut-side up in a baking dish
  • Heat the oil in a large frying pan over medium-high heat. Add the mince and chopped onion and garlic, and season with salt and pepper. Cook for 5-8 minutes or until the mince is browned
  • Add the tomato passata and season with salt and pepper, if needed
  • Add the rice and mix well
  • Fill the peppers with the rice mixture and sprinkle the cheese on top. Cover the peppers with foil and pour a small amount of water into the bottom of the baking dish. Bake for 30 minutes
  • Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 minutes