Roast Peppers Stuffed with Spiced Tomato Rice | Organic Italian| Tarantella

Ingredients

• cut the peppers in half lengthwise and remove the seeds and stalk
• peppers to a large baking tray and drizzle with oil and season
• cherry tomatoes and drizzle with oil and season
• leeks in olive oil until soft, then add the garlic
• fry for a further minute or so
• add all the remaining ingredients and stir to combine
• spoon the rice filling into the baked peppers and bake for another 10 minutes