5 large capsicums (bell peppers)
1 cup long grain rice
2 gluten-free beef stock cubes
250g (8oz) mince
750g (24oz) your favorite gluten-free pasta sauce
1 cup tasty cheese, grated
¼ cup extra sharp parmesan (romano)

Boil or microwave rice in water to which you have added the beef stock cubes. Mix mince and half the pasta sauce. Microwave on high for about 10 minutes (or cook in frypan).

If possible select squarish capsicums which will stand on end. Remove the seeds and stringy pieces. Add the cooked rice to the cooked mince. Add 1 cupful grated cheese. Mix well and spoon mixture into capsicums. Stand capsicums in a microwave dish, pour remaining pasta sauce over them, top with parmesan cheese, cover and cook on high for about 15 minutes, or bake in oven for about half an hour at 180 C (360 F).

Easy variation: If you're rushed for time, don't stuff the capsicums, just slice them and mix everything together. Somehow, not quite as good as the other version.