Servings: Makes 6

6 tbsp olive oil, plus a little extra for rubbing on bell peppers 6 tbsp olive oil, plus a little extra for rubbing on bell peppers
2 onions, finely chopped 2 onions, finely chopped
2 garlic cloves, crushed 2 garlic cloves, crushed
⅔ cup Spanish short-grain rice ⅔ cup Spanish short-grain rice
⅓ cup raisins ⅓ cup raisins
⅓ cup pine nuts ⅓ cup pine nuts
generous ½ cup fresh parsley finely chopped generous ½ cup fresh parsley finely chopped
1tbsp tomato paste dissolved in 3 cups hot water 1tbsp tomato paste dissolved in 3 cups hot water
Salt and pepper Salt and pepper
4-6 red, green, or yellow bell peppers (or a mix of colours) or 6 of the long, Mediterranean variety 4 to 6 red, green, or yellow bell peppers (or a mix of colours) or 6 of the long, Mediterranean variety

1. Preheat the oven to 400F/200C. Heat the oil in a shallow, heavy-bottom flameproof casserole. Add the onions and cook for 3 minutes. Add the garlic and cook for an additional 2 minutes, or until the onion is soft but not brown.
2. Stir in the rice, raisins and pine nuts until all are coated in the oil, then add half the parsley and salt and pepper to taste. Stir in the tomato paste and bring to a boil. Reduce the heat and let simmer, uncovered, shaking the casserole frequently, for 20 minutes, or until the rice is tender, the liquid is absorbed and small holes appear on the surface. Watch carefully because the raisins can catch and burn. Stir in the remaining parsley, then let cool slightly.
3. While the rice is simmering, cut the top off each bell pepper and reserve. Remove the core and seeds from each bell pepper.
4. Divide the stuffing equally between the bell peppers. Use wooden toothpicks to secure the tops back in place. Lightly rub each bell pepper with olive oil and arrange in a single layer in a baking dish. Bake in the preheated oven for 30 minutes, or until the bell peppers are tender. Serve hot or let cool to room temperature.