Stuffed peppers baked in tomato and basil sauce

1 Rinse the rice under cold water and cook in a pan of water for approximately 20-25 minutes (until the water has been absorbed and the rice is soft). Alternatively use a rice cooker. If you soak the rice in water beforehand, you will be able to reduce the cooking time.

2 In a pan, sauté the garlic and shallot in the butter for five minutes. Add the rice, sun-dried tomatoes, turmeric and vegetable stock and cook for a further five minutes. Season with salt and pepper.

3 Cut the tops off the peppers and remove the seeds inside. Fill the peppers with the rice mixture and place the tops back on the peppers. Set aside.

4 For the tomato sauce: in a pan, cook the onion and garlic in the oil for eight minutes on a medium heat. Add the tomato paste, tinned tomatoes, vinegar, half the basil (stem removed) and salt and pepper. Cook for 30 minutes, adding a little water to loosen up if necessary.

5 Place the stuffed peppers in an ovenproof dish and add the tomato sauce. Bake at 190 degrees for 30 minutes. Garnish with the remaining basil.