Preheat the oven to 220°C/425°F/gas mark 7.

Bring a saucepan of water to boil. Add the rice and bring to boil. Cover and cook for a further 15 minutes.

Dice the onions and crush the garlic. Slice the tops off the peppers and place them in the oven for 15 minutes.

Heat a frying pan on high. Fry the onions until golden.

Add the beef mince and cook until brown. Add the garlic and fry until fragrant. Add the passata and the Mexican spice and simmer until thick.

Once the rice and peppers are ready, mix the rice with the beef sauce. Stuff the beef and rice mixture into the peppers.

Top with mozzarella and put back into the oven until the cheese is bubbly.