Red peppers stuffed with pork and rice

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Lightly prick the peppers all over with the tip of a sharp knife, then put them on a microwaveable plate and cook on high in the microwave for 5 minutes or until softened but not collapsing.
2. Meanwhile, heat the oil in a sauté pan and fry the onion and garlic with the coriander and paprika until soft, adding a splash of water if it looks too dry. Season, then add the mince and fry for 5 minutes or until coloured. Add the tomatoes and cook for another 5 minutes. Remove from the heat and stir in the rice, beaten egg and a good pinch of salt and pepper.
3. Put the peppers into a baking tray, standing upright, and fill with the mince-rice mixture. Bake for 15-20 minutes until the filling is piping hot. Serve sprinkled with coriander alongside a salad with soured cream sprinkled with paprika.