- Cook Time : 30 minutes
Cook the rice according to the packet instructions until just tender.
Meanwhile, slice the tops off each tomato to make lids.
Remove the middle from each tomato with a spoon and place all the seeds and pulp into a processor.
Add the green pepper, garlic, parsley, smoked paprika and seasoning and blitz to a purée.
Take the blade out of the processor and stir in the drained rice.
Preheat the oven to 200°C/180°C Fan/Gas 6.
Arrange the tomato shells and halved peppers, cut side up, in a large ovenproof dish or roasting tin.
Spoon the flavoured rice into each, roughly a dessertspoon in each tomato and 2 dessertspoon into the peppers.
Cover the peppers with some foil and replace the tomato lids on the tomatoes.
Roast the peppers and tomatoes in the oven for 15-20 minutes.
Leave to cool completely, cover and store in the fridge until required.