52 weeks of little helps

Baked stuffed peppers

Preheat the oven to gas 6, 200°C, fan 180°C. Deseed 4 large mixed peppers and halve them lengthways. Brush with ½ tablespoon oil and season. Put cut-side down on a baking tray and bake for 20 mins.
Meanwhile, put 85g stuffing mix in a bowl and pour over 200ml boiling water. Mix well and set aside for 5 mins. Now, chop 230g sweet vine ripened tomatoes, finely slice 4 spring onions, and finely chop 30g fresh parsley.
Heat 1 tablespoon oil in a large frying pan over a medium heat. Fry spoonfuls of the stuffing for 6 mins, breaking it up a little with a wooden spoon, until golden. Add the tomatoes to the pan and fry for 3 mins. Stir through 250g microwave basmati rice and fry for 2 mins or until heated through. Remove from the heat, fold in the spring onions and parsley, then season.
Turn the peppers and fill with the stuffing mixture. Crumble over 100g Greek-style salad cheese, then bake for 10-12 mins until the filling is piping hot. Serve with salad, if you like.