Preparation

Soak the bread in some warm water.

Mix the tomatoes in a casserole dishwith half the herbs and season with paprika, salt and pepper.

Wash, halve and deseed the peppers. Place the pepper halves on the tomatoes in the casserole.

Peel and finely dice the onion.

Remove the bread from the water and squeeze well. Mix with the onions, mince, cottage cheese and capers in a bowl.

Season generously with chilli powder, salt and pepper, and mix until well combined.

Fill the peppers with the mince and bake in a preheated oven at 200°C (180°C fan, gas 6) for 30 minutes.

Cook the rice in boiling salted water according to the pack instructions. Drain well.

Mix the rice with the remaining herbs. Serve with the stuffed peppers and the tomato sauce.