Poivrons Rouges à la Catalane

Set the oven at very hot (220°C/425°F).

Cook the rice in a large quantity of boiling salted water over a high fire for 12-15 minutes or until just tender. Drain and leave to cool.

Meanwhile, put the peppers in a baking dish with the oil and bake for 10 minutes or until tender. Discard the cores and seeds, halve the peppers lengthwise and put in a serving dish.

Make the v