Bulgarian-Style Stuffed Peppers & Cucumber Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Halve the red peppers and scoop out the seeds with a spoon

Put the red pepper halves into an oven-proof dish and put into the oven for 12-15 mins or until softened but still holding their shape

Meanwhile, grate the cucumber and put into a sieve with a generous pinch of salt over a bowl, keeping aside for later

Peel and finely chop the red onion[s]

Peel and grate the carrot[s]

Peel and finely chop (or grate) the garlic

Heat a medium wide-based pan with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped red onion with a pinch of salt and cook for 5-6 min or until starting to caramelise

Once the onion starts to caramelise, add the grated carrot and cook for a further 3-4 min or until softened

Meanwhile, heat a pot with a generous drizzle of vegetable oil over a medium-low heat

Once hot, add the the chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add the chopped tomatoes with 1/2 [1] Kallo beef stock cube, a pinch of sugar and a generous splash of water then bring to the boil

Once boiling, reduce to a simmer for 5-6 min or until thickened

Once the carrot has softened, add the pork & beef ragu mix

Cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go to frying pan

Once browned, add the ground smoked paprika, tomato paste and the remaining beef stock cube with a splash of water and give everything a good mix up

Remove the red pepper halves from the dish, and pour in the tomato sauce

Add the red pepper halves on top and fill with the mince mix

Cover with tin foil then put into the oven for 10-12 min or until the mince is cooked through (no pink meat!)

Meanwhile, chop the dill roughly

Add the chopped dill to a bowl with the drained grated cucumber (discarding any liquid), natural yoghurt and a pinch of pepper, stirring to combine

Squeeze the pouch[es] of steamed white basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Chop the parsley roughly, including the stalks