Mary Berry’s stuffed peppers are a 'super simple' springtime meal

Instructions

1. Preheat the oven to 200C/Gas Mark 6.

2. Slice your peppers in half, lengthways, removing stalk and seeds. Place laying down so empty cup is facing up on baking tray.

3. Heat oil in a large frying pan. Add onion, courgette and garlic and fry for 5-6 minutes.

4. Add rice, mixed herbs and cherry tomatoes and cook for about 1-2 minutes.

5. Stir in the dressing and coriander, to taste.

6. Fill the pepper with rice mixture.

7. Put baking tray with peppers in oven to bake for 30 minutes, until peppers have softened.