4 tbsp basmati rice, cooked
2 spring onions, chopped
2 sun-dried tomatoes, chopped
50 feta cheese, crumbled
1 red pepper
10cm granary baguette
1. Mix the cooked basmati rice with chopped spring onions, chopped sundried tomatoes and the crumbled feta cheese.
2. Cut the top off the red pepper. Scoop out and discard the seeds and pith, then fill with the rice mixture.
3. Top with the pepper lid and bake in a hot oven until the pepper has softened.
4. Serve with salad and a granary baguette.