Sauté the chopped onion in olive oil until golden then add minced garlic until fragrant. Caramelise with a glass of Shiraz Malbec.
Brown the minced beef (or veggie substitute with mushrooms and olives). Mix in the tomato puree, salt, pepper, and desired herbs.
Stir in basmati rice, boiling water, and season. Cook for 6-8 minutes on medium-high heat.
Cut and save the tops of the tomatoes and capsicums. Scoop out tomato pulp and set aside. Remove capsicum seeds.
Coat tomato insides with sugar to reduce acidity. Stuff tomatoes and capsicums with the beef filling, leaving ¼ space at top for rice expansion. Cover filled veggies with their tops and place in a baking dish.
Combine a dash of olive oil, dried oregano, salt, and pepper with the remaining tomato puree and pour this mixture over the veggies.
Cover dish tightly with foil and bake at 200°C for an hour. Remove foil, increase to 220 °C, and bake for 30 more minutes or until veggies are wrinkly and slightly charred on top.
Serve with a glass of Shiraz Malbec. Enjoy!