1. Cook the rice according to the packet instructions until just tender and drain.

2. Meanwhile, slice the tops off each tomato to make lids. Remove the middle from each tomato with a spoon and place all the seeds and pulp into a food processor.

3. Add the green pepper, garlic, parsley, smoked paprika and seasoning and blitz to a purée. Take the blade out of the processor and stir in the drained rice.

4. Preheat the oven to 200°C/Gas 6.

5. Arrange the tomato shells and halved peppers, cut side up, in a large ovenproof dish or roasting tin.

6. Spoon the flavoured rice into each, roughly a dessertspoonful in each tomato and 2 dessertspoonfuls into the peppers.

7. Cover the peppers with some foil and replace the tomato lids on the tomatoes.

5. Roast the peppers and tomatoes in the oven for 15-20 minutes.

6. Leave to cool completely, cover and store in the fridge until required.