Winter in the Med

Mediterranean stuffed peppers in the oven are quick, easy, yummy and comforting.

Here is what you need:
• 50g brown basmati rice
• 1 each red, orange and yellow pepper
• 1 bag watercress, roughly chopped
• a handful of baby plum tomatoes chopped
• 50g/2oz pitted black olives, chopped
• 50g/2oz drained sun-dried tomatoes
• 50g/2oz cheddar cheese, grated
• feta
• 25g grated Parmesan

Cook the rice in boiling salted water for 20 mins or according to pack instructions and drain.
Preheat the oven to 200C/fan180C/gas mark 6. Cut the peppers in half , length-ways and cutting through the stalks. Remove the seeds and discard; place them in a roasting tin, cut side up.
Mix the rice, watercress, olives, feta and sun-dried tomatoes and fresh tomatoes together with half the cheddar cheese. Season to taste. Spoon the mixture into the peppers and scatter over the remaining cheddar and all parmesan.
Bake for 30 minutes or until the peppers are tender. Serve with salad.