Beef kofta stuffed peppers & garlic yogurt

Put the beef mince in a mixing bowl and add the garlic, onion, tomatoes, rice, pul biber and parsley. Season with the sea salt and a little black pepper. Mix until well combined, then set aside.

Preheat the oven to 190ºC, gas mark 5. Slice 1cm tops off the peppers and deseed as best you can with a teaspoon. Stuff with the beef mixture, leaving a gap at the top as the filling will swell in the oven. Put in a large roasting tin and put the tops on the peppers. Mix the tomato purée into 200ml water and pour into the tin. Drizzle the oil over the peppers. Cover with a sheet of baking parchment, followed by a sheet of foil. Bake for 1 hour.

Remove the baking parchment and foil; bake for a further 30 minutes until bubbling, cooked through and there is no pink meat left. Meanwhile, put the yogurt in a bowl and mix through the garlic with a pinch of salt. Serve the stuffed peppers with some of the roasting tin juices, the garlic yogurt and salad leaves.