Start by preheating the oven to 450F
Wash and dry your peppers, then hollow them by creating a round cut around the stem and removing it. Also remove the seeds and any extra skin from the inside
Finely dice the onion, garlic and pepper for the stuffing
Mix all the stuffing ingredients together well
Stuff each pepper with the stuffing about ¾ of the way through (the rice will expand)
Place in a dutch oven or an oven safe dish, preferably with a lid (you can also use aluminium foil to cover)
Mix together the sauce ingredients well and ensure the stock cube is dissolved by using hot water
Pour the sauce over the peppers, ensuring that each you pour some into each pepper then pour the rest around the peppers in the pot
Cover and bake for 35 minutes
After 35 minutes, uncover and baste the peppers with the sauce. Check that the rice and the peppers are soft (if not - continue baking covered for another 10 minutes)
Bake uncovered for a further 10 minutes to allow the sauce to thicken
Serve with a side salad and enjoy!