2 red peppers - we suggest using the long, pointed Spanish peppers but ordinary red bell peppers may be used
1-2 tablespoons oil
1/4 cup pine nuts
2 spring onions, chopped
1 clove garlic, finely diced
3/4 cup rice
1 large or 2 small chillies, diced
1 cup vegetable stock
3oz cherry tomatoes, chopped
Small bunch fresh coriander, chopped
6oz ROSENBORG® Noble Blue Cheese,
roughly chopped
Salt and black pepper
1 ripe avocado pear and 4 tbsp. soured cream

SERVES 2

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 350ºF / 180°C / Gas 4

2. When rice is just cooked, stir in tomatoes, herbs and 4oz/100g 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 and chill.

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