Italian stuffed peppers with rice and parmesan (Peperoni ripieni)

1. Cook the rice in salted water for 8 minutes (only half-cooked, as it softens further in the oven), then drain and cool slightly.

2. Cut the tops off the peppers like lids, remove the seeds and ribs and lightly salt the insides.

3. In a bowl, work together the minced beef, rice, grated parmesan, egg, crushed garlic, parsley, oregano, salt and pepper.

4. Loosely fill the peppers with the mixture, replace the lids and stand them close together in a deep baking dish.

5. Mix the passata with the water, pour it around the peppers, drizzle them with olive oil and bake in an oven preheated to 180 °C, covered for 40 minutes, then uncovered for another 15-20 minutes until the peppers are soft and wrinkled.

6. Serve warm, spooned with the sauce - they're even better reheated the next day.

Tip: Don't pack the filling tightly: the rice absorbs liquid as it bakes and, with no room to expand, it will split the peppers.