Cheesy stuffed peppers

You will need
600g pack peppers
1 pack 6 flavouripe tomatoes
70g pack wild rocket leaves
125g pack mozzarella cheese balls
2x120g packs golden vegetable savoury rice
420g tin red kidney beans in water
1 onion,peeled and finely sliced
900ml vegetable stock
1 tablespoon olive oil

Method
Prepare the peppers by slicing in half lengthways and removing the seeds and core. Preheat the oven to 180°C, fan 160°C, gas 4.
Heat 1 tablespoon olive oil in a shallow frying pan and fry the onion until soft. Drain the kidney beans, then add to the pan and heat through. Add the rice, then prepare 900ml vegetable stock and pour over. Simmer for 15 minutes.
Place the peppers on a baking tray, then fill with the rice mixture and top with the mozzarella. Sprinkle any leftover rice onto the baking tray. Bake in the oven for 20 minutes. Serve with sliced tomatoes and wild rocket leaves.