Vegetarian stuffed bell peppers

Cut the top off each pepper on an angle, keeping the stem on -- the stem is what holds the pepper together while it cooks.

Grate the seeds out gently with a small spoon, then carve out the ribs from inside with a small knife without piercing the shell.

Keep the shell intact and work slowly; a break makes the pepper fall apart.

Preheat the oven to 200C. Brush the inside and outside of each shell with olive oil, pour off any excess, and season with salt and pepper.

Pre-cook the peppers 15 minutes.

Meanwhile cook the onions in about a tablespoon and a half of olive oil over medium heat for a good 10 minutes without burning.

Add the garlic and some of the toasted nuts and cook one minute, keeping the garlic fragrant and unburnt.

Take the peppers out; water will have rendered. Transfer them to a cold baking dish with space between them.

Combine the onion, garlic and nut mixture with the rice, sultanas, parsley and tomatoes, balancing wet against dry by eye.

Add smoked pepper for colour and smokiness.

Fill the peppers one by one without overfilling, so a mouthful is pepper and stuffing in balance.

Pour cold water into the bottom of the dish, enough to stop the peppers sticking and to steam them.

Bake 20 minutes, reducing the oven to 190C.

Check the dish, sprinkle almond meal over each pepper, add a little more water and a tiny drizzle of olive oil.

Bake a further 20 minutes maximum, until cooked and golden on top.

Variation: add pork or chicken mince to the stuffing, or different herbs and nuts such as coriander or pistachios; finish with extra nuts or herbs.