Greek-inspired, meat-less filling

• 200 g (7 oz) short-grain white rice
• 4 tomatoes (200 g/7 oz), chopped
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Mix the rice with the tomatoes, onion and herbs.

Pour the hot water into a small bowl, add the remaining ingredients and mix well. Pour over the rice mixture, stirring until well combined.

When using this filling, make sure you only stuff the bell peppers two-thirds full, as the rice will swell during baking. Also, make sure you add enough of the liquid into each bell pepper, so