SERVES 4

INGREDIENTS
• 4 Romano peppers
• Olive oil for drizzling and frying
• 100g black rice
• 3 spring onions, sliced
• 2 garlic cloves, chopped
• 2 tbsp grated fresh root ginger
• 1 small courgette, diced
• ¼ cauliflower, cut into small florets
• 2 vine tomatoes, roughly chopped
• 3 fresh thyme sprigs
• Zest of 1 lemon
• 2 tbsp tamari
• 450ml water
• 100g gluten-free breadcrumbs
• Fresh flat-leaf parsley, to garnish

To serve
• ½ cucumber, peeled, seeded & diced
• 4 vine tomatoes, sliced
• 1 Baby Gem lettuce, roughly chopped
• Sea salt & cracked black pepper

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Cut the peppers in half lengthways, through the stalk (keep this attached). Lay the halves cut side up on a baking tray and drizzle over a little olive oil. Season and roast for 20 minutes.

2. Meanwhile, make the stuffing. Put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then simmer for 30–35 minutes until tender and fluffy. Drain and set aside.

3. Heat a little olive oil in a frying pan set over a medium heat. Add the spring onions, garlic and ginger and cook until softened. Add the courgette, cauliflower, chopped tomatoes, thyme, lemon zest, tamari and 200ml of water. Simmer until the liquid has evaporated, then stir in the rice with the remaining 250ml water. Continue to cook until all the liquid has been absorbed.

4. Spoon the mixture into the pepper halves and cover evenly with the breadcrumbs. Bake for 15–20 minutes until the crumbs are golden. Serve with a simple cucumber, tomato and baby gem salad.