In a saucepan, bring Campbell’s Real Stock to the boil, add rice then take off heat. Soak rice in stock for 10 minutes, then drain, reserving stock.
Place the onion, parsley, coriander, beef and rice into a large bowl, mix well to combine.
Cut the tops off the capsicums, reserving the tops. Remove the seeds and membranes from within the body of the capsicum. Place the capsicums in a large flameproof/stovetop casserole dish (6L) Fill the capsicums with the stuffing mix, filling to around ¾ full, leaving some room for the rice to expand.
Bring the reserved stock to the boil, add the tomatoes and tomato paste. Stir to combine. Pour sauce over and around capsicums, then place the tops back on the capsicums. Bring to the boil over medium- high heat, reduce heat to a simmer and cover, cook for 45 minutes or until the rice is cooked through.