PEPPERS STUFFED WITH SMOKY PAPRIKA RICE

Serves 6

150g (5½oz) wholegrain rice (use red or black if you can find it in supermarkets)

l 4 large beef or plum tomatoes

l 6 small red, orange, green and

yellow peppers

l 4tbsp extra-virgin olive oil

l Salt and freshly ground pepper

l 1 red onion, peeled and finely chopped

2-4 large mushrooms (approx. 125g/4½oz), wiped and roughly chopped

l 10 cherry tomatoes, roughly

chopped

l 10 olives, pitted

l 1tbsp chopped capers, drained

l 2tsp smoked paprika

l 40g (1½oz) raisins, soaked in

warm water for 5 minutes and

llldrained (optional) 2tbsp dried herbs

Wash the rice until the water runs clear. Cook according to the packet instructions and drain. Preheat the oven to 180°C/fan 160°C/gas 4. Line a tray with baking paper.

While the rice is cooking, cut the tops off the beef or plum tomatoes and use a spoon to hollow out the insides. Place the tops and lower parts on the tray. Cut the peppers in half and discard their cores. Add to the baking tray and drizzle with 2tbsp of oil. Season with salt.

Heat the rest of the oil in a pan over a medium heat and fry the red onion and the mushrooms for 10 minutes.

Add the drained rice, cherry tomatoes, olives, capers, smoked paprika and raisins, if using. Cook for 2 minutes. Add the herbs and season to taste. Carefully spoon the filling into the hollowed out vegetables.

Cook in the oven for about 30 minutes, or until the vegetables are slightly soft. To serve, place the hats back on the tomatoes.