Mixed peppers stuffed with rice

Directions

1. PRE-HEAT THE OVEN TO 190˚C/170˚C FAN/GAS 5
2. Wash, halve and deseed the peppers. Using 1 tablespoon of olive oil, brush the inside of each pepper and sprinkle lightly with salt. Put the peppers cut-side-up in a roasting tray and roast for 15 minutes or until they begin to soften.
3. Meanwhile, bring a pan of salted water to the boil. Cook the rice according to the packet instructions.
4. Peel and finely chop the shallot. Wash and tear the basil leaves. Slice the olives. Cut the pecorino into thin flakes.
5. Warm 1 tablespoon of oil in a small pan. Add the shallot and basil leaves and sprinkle with salt. Cook for a 3-4 minutes or until the shallot has softened.
6. Add the passata and a little water. Turn the heat down and simmer for 10-12 minutes.
7. Drain the rice and dress with the tomato and basil sauce. Add the olives and pecorino and season with a generous grinding of black pepper.
8. Spoon the rice mixture into the softened peppers and drizzle with the remaining olive oil.
9. Return the peppers to the oven for a further 15-20 minutes. Meanwhile, wash and chop the parsley.
10. Sprinkle with the parsley and serve.