Stuffed peppers

Method

1. Preheat the oven to 200°C/fan180°C/ gas 6. Halve and deseed the peppers, brush with oil and bake, cut-side down, on a baking tray for 12-15 minutes.
2. Meanwhile, cook the rice in vegetable stock until just tender, then stir in the mixed Gruyère and Parmesan, tomatoes, a handful of olives and a handful of rocket. Fill the peppers with the mixture and grate extra Gruyère on top.
3. Bake for 10-12 minutes until the cheese has melted and the peppers are tender.