2 red peppers - we suggest using the long, pointed Spanish peppers but ordinary red bell peppers may be used
1-2 tbsp. oil
25g pine nuts
2 spring onions, chopped
1 clove garlic, finely diced
75g rice
1 large or 2 small chillies, diced
250ml vegetable stock
75g cherry tomatoes, chopped
Small bunch fresh coriander, chopped
125g Rosenborg Mellow Blue
Salt and black pepper
1 ripe avocado pear and 4 tbsp. soured cream

1. Make filling by heating oil in a pan and sauté onions, garlic and pine nuts for 5 minutes until nuts just start browning. Stir in rice and cook for a further 2-3 minutes stirring all the while. Stir in the stock and chillies and cook over a low heat until rice is cooked through, stirring frequently. Meanwhile preheat oven to 180șC.

2. When rice is just cooked, stir in tomatoes, herbs and 100g/4oz of the cheese, season to taste.

3. Slice peppers in half lengthways, keeping stalk intact if possible. Discard pips and any inner stalk. Fill each half with the rice and cheese mixture, place on a baking sheet and bake for 15-20 minutes. Mix together the remaining cheese and soured cream then chill.

4. Serve with sliced avocado pear topped with the soured cream dressing.