Roast Peppers Stuffed with Spiced Tomato Rice

What you'll need

For the peppers
4 red, orange, or yellow peppers
250g cherry tomatoes
2 tbsp olive oil
Big pinch of sea salt
 
For the rice 
1 tbsp olive oil
2 leeks, cleaned and chopped
3 cloves garlic, sliced
1 tbsp smoked paprika
1 – 2 tbsp harissa paste
250g cooked rice of choice
1 can Tarantella peeled plum tomatoes
70g green olives chopped up—optional
1 tsp sea salt
 
To serve
Fresh herbs; basil, thyme, or dill
Mixed leaf salad and fresh bread on the side

How to make it

1. Pre-heat your oven to 180c
2. Firstly, cut the peppers in half lengthwise and remove the seeds and stalk.
3. Add the peppers to a large baking tray and drizzle with oil and season.
4. In another pan, add the cherry tomatoes and drizzle with oil and season.
5. Bake both for 30 minutes, then remove from the oven. Set aside.
6. In the meantime—fry the leeks in olive oil until soft, then add the garlic. Fry for a further minute or so.
7. Now add all the remaining ingredients and stir to combine.
8. Cook for 5 minutes. Set aside.
9. Finally, spoon the rice filling into the baked peppers and bake for another 10 minutes.
10. Remove from the oven. Top with roast tomatoes and herbs.