Stuffed Capsicum

16 capsicum
3kg beef mince
2x cans peeled diced tomatoes
4 sticks celery diced
4 onions diced
6 cloves garlic minced
6 tbsp tomato paste
2 tbsp cinnamon
1 tbsp ground oregano
2 tsp salt
1 tsp pepper
2 cups rice
1 litre water
Cut the tops off the capsicum so that the tops can be used as lids to put back on top of the stuffed capsicum for cooking. Remove the seeds and membranes from the inside of the capsicum "pots and lids". Trim stalks on the "lids". Arrange the capsicum in a baking tray.
Precook the mince by steaming it over boiling water, set to the side while the fat drains off the cooked meat. In a large pot saute the celery, onion and garlic. Add the coked mince, canned tomatoes, tomato paste, water and rice. Bring this to the boil then reduce the heat to simmer. Add spices and seasonings. Taste and adjust seasoning. Allow the meat to simmer for about 15minutes.
Spoon the prepared mince into the capsicum "pots" and replace the "lids". Pour any remaining juices and meat along with 1 cup of hot water into the bottom of the baking dish, to prevent the capsicum pots from burning. Bake for 45 minutes in a Moderately hot oven. Serve 1/2 capsicum with rice and salad. Serves 32.