Inspired by Britain's deep-rooted curry-house culture, this dish stuffs peppers with a minced meat and rice filling seasoned with curry spice. Baked in the oven, the peppers come out warmly spiced without being fiery.
Sauté the onion in the vegetable oil, add the ground beef and cook until it changes colour, then stir in the curry powder and toast for 1 minute.
Add the rinsed rice and half a cup of the tomato sauce, season with salt, and remove from the heat.
Fill the peppers two-thirds full with the mixture, pour the remaining tomato sauce into the baking dish, and arrange the peppers on top.
Cover the baking dish with foil and bake in an oven preheated to 190°C for 40 minutes.
Do not toast the curry powder for more than a minute in the pan; over-toasted spice turns bitter and harsh.
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