Bring some veggie colour to your table with these oh so cheesy stuffed peppers!
Preheat the oven to 200C or 180C for fan assisted ovens. Slice the top off the bell peppers, using 1/2 tablespoon of oil, oil the peppers and season with salt and pepper.
Make the stuffing as per pack instructions, leave to cool slightly and heat a tablespoons of oil in a frying pan. Fry the stuffing while breaking up with a spoon, add the tomatoes and fry while the rice is cooking in a separate pot in salted water.
Drain the rice and stir into the stuffing mixture, remove from the heat and stir in the onions and parsley then season with salt and pepper.
Fill the peppers with the mixture, sprinkle cheese on top and bake for 10 minutes or until hot.