Vegetarian Stuffed Peppers

• 2 tbsp olive oil
• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds
• 1 onion chopped finely
• 170 grams long grain rice
• 2 crushed garlic cloves
• 430 ml vegetable stock
• 2 tomatoes chopped finely
• 100 grams feta cheese
• 100 grams cheddar cheese
• large handful of parsley chopped
• 4 peppers
• tin foil

1. Heat olive oil in a frypan and add seeds and onion. Fry gently until seeds are golden.
2. Add rice and garlic and fry for 2 minutes until grains of rice are glossy.
3. Add stock, cover, bring to boil then simmer for 10 minutes.
4. Add tomatoes, cheese and peppers.
5. Cut the top off the peppers and remove seeds.
6. Stuff with the rice mixture and wrap tightly in tinfoil.
7. Bake in a medium oven for 40 minutes.