ASDA part of the Wal-Mart family

• 2 large red peppers, halved and deseeded
• 1tbsp olive oil, plus extra for oiling
• 1 small onion, chopped
• 4tsp Asda Moroccan Rub
• 50g pine nuts
• 125g long-grain rice
• 5 sun-dried tomatoes, chopped
• 275ml hot vegetable stock
• 50g sultanas
• 25g pumpkin seeds
• 2tbsp chopped flat-leaf parsley

1 Preheat the oven to 190C/170C Fan/ Gas 5. Put the pepper halves in a baking dish (you may need to cut a very fine sliver off the bases so that they sit steadily, but take care not to cut right through). Brush the shells with oil and bake in the oven for 15 minutes

2 Meanwhile, heat the oil in a pan and cook the onion until soft and transparent. Add the Moroccan Rub and pine nuts and cook, stirring, over a low heat for 2-3 minutes.

3 Add the rice and stir well, so that all the grains are thoroughly coated in oil. Stir in the sun-dried tomatoes and hot stock, then cover the pan and simmer very gently for 15 minutes or until the rice is just tender.

4 Add the sultanas, pumpkin seeds and flat-leaf parsley, stir well then use this mixture to stuff the peppers.

5 Cover the dish loosely with foil and bake for 15 minutes, removing the foil for the last 5 minutes.