Preheat the oven to 180º C, gas mark 4. Have ready a large oven-proof shallow dish.

Cut the peppers in half lengthways and remove the seeds. Heat the 2 tbsp oil in a large frying pan and sauté the lardons, shallots and garlic for 3-4 minutes until the shallots soften. Remove from the heat.

Stir in the tomatoes, cooked rice, parsley, chilli powder and seasoning.

Spoon the mixture into the prepared peppers and place in the oven-proof dish. Drizzle with the remaining oil and sprinkle the grated cheese over the peppers.

Pour the stock into the base of the dish and cover loosely with foil.

Bake in a preheated oven for 20-30 minutes until the peppers are tender.

Serve the stuffed peppers with a green salad and a fresh tomato coulis if liked.