Stuffed Rice and Tomato Bowl

Prep Slice tops off the bell peppers and remove seeds, keeping the tops for lids. Dice the yellow onion. Mince 3 garlic cloves for the filling and 2 for the base. Mince ginger and scotch bonnet. Dice the Roma tomatoes. Pick parsley leaves. Cut lemon into wedges. Rinse rice under cold water until clear.

Build 1 Heat 1 tbsp olive oil in a skillet over medium 60 seconds. Add half the diced onion and cook 2 minutes until soft. Stir in filling garlic, ginger, half the scotch bonnet, smoked paprika, cumin, thyme, coriander, 0.5 tsp salt, and pepper 60 seconds until fragrant. Add lamb and brown 4 minutes breaking up the mince, until no pink remains. Stir in half the rice (40g) and 80ml chicken stock, reduce to low, and simmer 4 minutes until rice starts to absorb the liquid.

Build 2 Stuff lamb-rice filling into the hollowed bell peppers, pressing firmly. Cap with reserved pepper tops.

Simmer Heat 2 tbsp olive oil in a heavy lidded pot over medium 60 seconds. Add remaining diced onion and cook 3 minutes until soft. Stir in remaining garlic, remaining scotch bonnet, Roma tomatoes, tomato paste, remaining 0.5 tsp salt, and bay leaf 90 seconds until tomato breaks down.

Build 3 Stand stuffed peppers in the pot. Pour remaining chicken stock around them. Bring to a gentle simmer, reduce to lowest heat, cover, and cook 25 minutes until peppers are tender and the filling sets.

Build 4 Lift peppers to a plate. Add remaining 40g rice to the tomato broth in the pot, return to medium-low, cover, and cook 15 minutes until rice is tender and the tomato broth reduces around it. Fluff with a fork.

Plate Mound tomato rice in a shallow bowl. Lay stuffed peppers on top, spoon any remaining tomato broth around, scatter parsley and remaining sumac, and serve with lemon wedges for squeezing.