Courgette, basil and rice-stuffed peppers

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Halve and deseed the peppers, drizzle with a little olive oil, season and roast for 15 minutes.
2. Meanwhile, heat a little olive oil in a large frying pan over a medium heat. Add the courgette, diced, and fry for 5 minutes, until softened and lightly charred.
3. Add the New Covent Garden Co. Slow Roasted Tomato & Herb Risotto, heat through and stir in the basil leaves, torn..
4. Spoon into the peppers and sprinkle over the Parmesan, freshly grated. Roast for 10 minutes, until piping hot. Serve with hot garlic bread, if you like.