Start by cooking the rice on the hob for 25 minutes or until tender. Meanwhile, brown the mince in a separate saucepan, breaking it up as it cooks. Add the crushed garlic then crumble in the beef oxo cube. Add half the tin of chopped tomatoes with a splash of water to loosen if needed, keep the other half for later. Bring to a simmer, then take off the heat. Add the rice once cooked, then add half the grated cheese and mix well.

Pre-heat oven to 200C/180C fan/gas 6.

Remove the green top of the peppers, remove the core and seeds - a spoon can be used to scrape out the last bits. Stuff the hollow peppers with the mix then place upright in an oven safe dish, pour the remaining half tin of chopped tomatoes around the base of the peppers and drizzle with a little olive oil.

Put the remaining cheese on top of the stuffed peppers and a little over the chopped tomatoes. Cook in the oven for 10-15 minutes until the cheese topping is bubbling. Enjoy!