Ingredients

Steps

• Preheat the oven to 200°C.
• Boil the rice for 25 minutes until tender and drain.
• Halve the peppers and remove seeds.
• Bake peppers open-side up on a tray for 15 minutes.
• Sauté onion and courgette in cooking spray until softened.
• Stir in tomatoes, garlic, cumin, and coriander for one minute.
• Mix the cooked vegetables with almonds, orange zest, rice, and parsley.
• Season with salt and pepper.
• Fill peppers with the mixture and top with goats' cheese.
• Bake for 10 minutes until piping hot.