I love this.
I did try to upload it as a post but that's something else different on this site now and it just flew off to my media. So I have just pasted it in.
I hope that, if anyone tries it, they also enjoy it.
(I don't do metric, by the way.)

STUFFED PEPPERS

4 MEDIUM PEPPERS. 2 green and 2 red is nice, 4 red is cheerful.
16 FLUID OUNCES BOILING WATER
8 FLUID OUNCES LONG GRAIN WHITE RICE
12 OUNCES LAMB OR BEEF in small (1/2 inch) cubes
2 MEDIUM ONIONS peeled and chopped
2 CLOVE GARLIC finely chopped
TIN OF CHOPPED TOMATOES
4 TEASPOONS TOMATO PUREE
2 TABLESPOONS CURRANTS
½ TEASPOON CINNAMON
½ TEASPOON MARJORAM
2 DESSERTSPOONS PINE NUTS (optional)
OLIVE OIL
SALT
MILLED BLACK PEPPER

Cut the bumpy top and stalk off the peppers taking as little as possible.
Remove seeds and white pith from inside – I find a cheap teaspoon works well on the pith.
Rinse the peppers inside and out and stand with the hole downwards to drain.
Rinse the currants well and leave to drain.

Heat a little of the oil and stir in the rice so it is coated.
Add the water and a little salt.
Simmer until the fluid has been absorbed then remove from heat and put aside.

Fry onions and garlic in a little oil for a couple of minutes until soft but not brown.
Add the meat, nuts and currants.
Season with a little salt and the pepper.
Add the herbs and half the tomatoes.
Simmer gently for a few minutes until combined.
Remove from the heat.
Add the rice and mix well, adding a LITTLE more of the tomatoes if necessary for it to be moist.

Stand the peppers upwards in a deep casserole dish – it should be a tight enough fit to keep them upright but not packed.
Divide mixture between peppers pushing it down well to get in as much as possible.
Put the remainder of the mixture and tomatoes, if any, around them.

Put a teaspoon of tomato puree on top of each pepper.
Cook for 45/50 minutes at 190c.

I also put a blob of mozzarella on top of the puree sometimes.