Pre-heat the oven to 175C

Cook the rice as per manufacturers instructions

While the rice is cooking wash the peppers and cut out the stalks, keeping them for later. Deseed the stalks and peppers.

Add the garlic olive oil and chilli powder to a pan on a low heat. Stir to make a paste add the spring onion greens and carrots, mix well to combine. Cook on a medium heat for 3-5 minutes

Then add the courgettes to the pan, stir well and cook for a further minute

Add the carrot-courgette mix to a large mixing bowl with the rice or, if you want to save on washing up just add them to the rice pan (heat off) and mix well

Add the tamari, basil, fresh chilli's, lemon juice and zest, stir well to combine

Use a spoon to stuff your peppers and use the tops to push down the stuffing

Roast between 45 minutes – 1 hour. 

Serve immediately, enjoy!