Stuffed peppers bake

Heat the oven to 220C/200C fan/gas 7. Mix the grains, feta and mint together in a bowl with 1 tbsp hot water to loosen, then season. Tip the tomatoes, lemon zest and juice and honey into the base of a shallow casserole or ovenproof dish, then season and stir to combine.

Arrange the peppers in the dish over the tomato mixture, cut-side up. Spoon the feta and grains mixture into the pepper halves to fill them. Cover with a lid or foil and bake for 30 mins. Uncover and bake for another 5 mins until the peppers are soft and the filling is lightly golden. Sprinkle over the pine nuts to serve.