Italian Stuffed Peppers with Orzo and Olives

Ingredients

• 4 large yellow peppers
• 180 g orzo pasta
• 400 g tinned chopped tomatoes
• 80 g black olives
• 2 tbsp capers
• 3 garlic clove
• 20 g fresh basil
• 3 tbsp olive oil
• 200 ml vegetable stock

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Slice the tops off the peppers and remove the seeds. Place upright in a baking dish.

2. 2

   Cook the orzo in boiling salted water for 6 minutes (it will finish in the oven). Drain.

3. 3

   Fry the garlic in olive oil for 1 minute. Add the tinned tomatoes, olives and capers. Simmer for 5 minutes, then stir in the part-cooked orzo and most of the basil. Season well.

4. 4

   Spoon the orzo mixture into each pepper, packing it in well. Pour the vegetable stock into the base of the baking dish.

5. 5

   Drizzle the tops with a little olive oil, cover the dish with foil and bake for 20 minutes. Remove the foil and bake for a further 15 minutes until the peppers are tender and slightly charred.

6. 6

   Scatter with the remaining basil and serve with crusty bread to mop up the juices.