Stuffed bell pepper

Choose peppers with flat bottoms, or slice a very thin layer from the base without making a hole. Stand them close together in a snug baking dish so they support one another.

Yes, unless your recipe gives enough liquid and cooking time for raw rice to soften. Using cooked rice also makes it easier to ensure a minced-meat filling cooks through without the pepper turning mushy.

Bake them uncovered at 190 °C for about 30–40 minutes, until the pepper is tender and the filling is hot throughout. If the filling contains raw mince, check its centre reaches 75 °C; cover loosely with foil if the tops brown too quickly.

Cooked rice with minced beef, tomato, onion and herbs is a classic; lentils, couscous or quinoa also make satisfying fillings. Add cheese near the end of baking if you want a browned topping.

Yes. Cool them promptly, then freeze in an airtight container; for the best texture, freeze peppers with a cooked filling. Thaw in the fridge before reheating, or heat from frozen until steaming hot all the way through.

Cool them promptly and refrigerate in a covered container within two hours of cooking. Eat within three days, reheating until steaming hot throughout.

Usually, because the filling adds ingredients such as rice, beans, cheese or meat. Plain bell pepper has 2.18 g of protein per 100 g, while stuffed bell pepper has 8.4 g per 100 g.