Soak the rice in boiling water in a large bowl for 10 minutes, then strain.
Meanwhile, cut the tops off the capsicums and remove the membranes and seeds.
Place all the stuffing ingredients in a large bowl and combine well. Add the rice and combine with your hands.
Fill the capsicums with the stuffing, making sure to leave space for the rice to expand (don’t stuff in as much as can fit). Place the stuffed capsicums in a large saucepan so they fit snugly one next to the other.
Combine all the sauce ingredients in a large bowl, then carefully pour over the capsicums. Cover pan and cook over medium heat, basting every 25 minutes, for one hour or until capsicums are tender and rice is cooked through. To check, take a small taste of the rice from the inside one of the capsicums.


  • 10 red capsicums (peppers)
  • Stuffing
  • 300 g (1½ cups) long-grain white rice
  • 1 onion, finely chopped
  • ½ cup flat-leaf parsley, finely chopped
  • ½ cup coriander (cilantro), finely chopped
  • 500 g minced (ground) beef
  • 1 tbsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp baharat
  • ¼ tsp ground cinnamon
  • Tomato sauce
  • 800 g can chopped tomatoes
  • 1½ tbsp tomato paste
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 750 ml (3 cups) boiling water