First hollow out your vegetables, this is straightforward for the peppers. For the tomatoes I found it easiest to get a sharp knife and cut the top off, then cut 4 lines in crosses (like a star) into the seeds. I then cut a v shape down into the seeds to cut them out and hollowed out the rest with a large spoon. Keep the inside of the tomatoes to use for the rice.

Pre-heat the oven to 175 C

In a deep frying pan add the rice and olive oil and heat gently for a minute or so.

Add the water (cold) along with the tinned tomatoes, insides of the tomatoes, garlic, herbs, stock cube and seasoning.

Bring to the boil and gently simmer until most of the liquid has been soaked up. The rice should be almost cooked and still a little wet.

Add the pistachios and mix well.

Spoon the mixture into the tomatoes or peppers, sprinkle with crumbly feta, place the tops back on and place in the oven for 30-40 minutes or until they look soft.

Keep any leftover rice for lunch the next day.