- 175g (6oz) long-grain rice
- 225g (8oz) fresh or ready-made tomato sauce (see below)
- 1 teaspoon dried oregano
- 450g (1lb) ostrich mince
- 1 garlic clove, crushed
- 4 red peppers
- sea salt and freshly ground black pepper
- Preheat the oven to 200°C/400°F/Gas Mark 6. Put the rice in a saucepan with a little salt, and cover with water until it comes 2.5cm (1in) or so above the level of the rice. Bring to the boil, reduce the heat slightly and simmer for 10 minutes only—the rice should not be completely cooked.
- Meanwhile, in a large mixing bowl, mix together the tomato sauce, oregano, ostrich mince and garlic until well combined. Drain the rice well, and add to the bowl. Mix thoroughly.
- Cut the tops off the peppers; reserve to use as lids. Deseed the peppers, and arrange cut-side up in a shallow roasting tin. Spoon a portion of the rice mixture into each one, filling each generously and mounding the mixture slightly.
- Cover with their lids, then loosely cover the tin with baking parchment or foil. Roast in the oven for 45 minutes. Serve immediately.
- To make your own fresh tomato sauce, which tastes much better than shop-bought versions, heat 2 tablespoons olive oil in a pan over a medium heat, and sweat 2 finely chopped garlic cloves for about 5 minutes until soft and starting to caramelise.
- Add 6-8 roughly chopped and deseeded ripe tomatoes, 1 teaspoon crumbled dried oregano and a small handful of freshly chopped basil leaves. Season with salt and freshly ground black pepper. Simmer gently for at least 20 minutes, stirring occasionally, until the tomatoes have broken down completely and the sauce is thick and rich.