Weigh and wash rice thoroughly.
Place water into TM bowl. Insert basket with rice and cook for 8 minutes at Varoma temperature on Speed 4. Set aside.
Add onion, garlic, parsley, bacon and carrot into TM bowl and chop for 7 seconds on Speed 4.
Add oil and sauté for 4 minutes at Varoma on Speed 1.
Slowly feed the mince through the MC opening while it’s cooking for 10 minutes on Reverse + Speed soft.
Add the sauce, water and stock and cook for 10 minutes at Varoma on Reverse and Speed soft. While it is cooking, wash the red capsicums by cutting an opening at the top and remove all seeds.
In a bowl combine the rice and mince mixture. Insert the capsicums with the combined mixture and place in an oven proof dish.
Use any leftover mixture as the sauce. You can add vegetable stock and/or water or sauce to make it more liquid. Pour the sauce over the capsicums till it reaches at least half way of the capsicums.
Bake on the stove top or in an oven at 180 degrees for 30 minutes.