Method

• Preheat oven to 180° C/Gas Mark 4.
• Heat olive oil in a large frying pan over medium-high heat.
• Add in onion and minced lamb; cook until the onion becomes tender, and the meat is no longer pink (for about 7 minutes).
• Stir in washed rice, salt, black pepper and mint; continue cooking for 5 minutes. Then add water and parsley.
• Reduce the heat to medium-low and continue cooking and stirring until the water has been completely absorbed by rice (about 15 minutes).
• Pour chicken stock and chopped tomatoes together in an oven-proof dish that will just fit the bell peppers.
• Scoop the lamb and rice mixture into bell peppers and place them into the dish
• Bake in a preheated oven for about 45 minutes until bell peppers are tender and the tomatoes are bubbling.