´óÏó´«Ã½

Take the 4 small red bell peppers and use a table knife cut the very top off each pepper by rolling the pepper on its side, then pull off like a lid. Tip the pepper upside down and knock out the seeds. Twist off any seeds from the lid you have cut. Put the 4 peppers in an oiled casserole dish

Chop 2 spring onions into small pieces with scissors and add to a bowl of 125g cold, cooked wholegrain rice

Chop 15g flat leaf parsley in a cup with the scissors and add this to the rice bowl

Measure 1 tsp of garlic puree and add this to the rice

Add the grated carrot. Stir everything together

Measure 4 dessert spoons of the tinned tomatoes with juice into the rice

Take the tin of sweetcorn and tip it out into a sieve over a clean bowl. Shake off the liquid then add the drained sweetcorn to the rice bowl

Sprinkle ½ tsp paprika over the top of all the ingredients in the rice bowl then give everything a big stir

Using the 2 spoon method, divide the rice mixture between the 4 peppers, filling right to the top, pressing down with the back of a spoon

Pour the remaining tinned tomatoes and juice into the casserole around the peppers. Put the tops you cut off of the peppers back on then drizzle with more olive oil

Ask an adult to put them into the oven at 180°C for 30-40 minutes. Serve with a spoonful of natural yoghurt and some more chopped parsley on top