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Ingredients:

8 - 10 medium Capsicums (variety of colours)

2 medium onions

250 grams ground lamb or beef

6 teaspoons of tomato paste

100 grams of rice

¼ cup yellow split peas

1 cup Dolmeh dried herbs

1 ½ cup water

Salt and Pepper

Cooking oil

Method:

Soak split peas overnight.  Soak the rice in warm water for only 30 minutes before use.

Cut the top off the capsicums in a circle to make a lid. Scrape out the seeds and pith very carefully. Avoid making any cuts or holes in the body of the capsicum. Put the lids back on each capsicum and leave aside.

Peel and chop onions.  Fry in oil until transparent. 

Add meat, salt and pepper and fry until meat changes colour.

Add three teaspoons of the tomato paste and cook for a further two minutes and medium heat.

Take mix off the heat.  Add rice, split peas and herbs to the meat and mix well.  Test for salt and, if necessary, add extra.

Fill the capsicums one by one, and put their own lids back on. Put the capsicums tightly next to each other in a pot.

Add ¼ cup of oil and 1½ cups of water all over the capsicums. Cook on medium heat for 30 minutes, then on low for an extra 20 minutes, until rice and split peas are fully cooked, adding water if necessary.

Place the capsicums carefully in a serving dish and serve.