Stuffed peppers with rice

Method

Preheat the oven to 180°C. Slice the tops off the peppers and remove the seeds, then lightly brush the insides with olive oil. Heat 2 tbsp olive oil in a large pan and sauté the finely chopped onion and garlic until softened, then add the rice and toast for 2 minutes. Pour in the stock and tinned tomatoes, then simmer uncovered for 15 minutes until the rice is mostly cooked. Stir in the chopped herbs, pine nuts, paprika, salt and pepper, then remove from heat. Spoon the filling into each pepper, place in a baking dish with a little water at the bottom, and bake for 25-30 minutes until the peppers are tender and lightly charred on top.