Preheat your oven to 220°C/200°C fan/gas mark 7.

Slice the top 1cm off the peppers to create lids. Discard the seeds. 

Pop the peppers onto a baking tray. Drizzle with oil, season with salt and pepper.

When the oven is hot, roast on the middle shelf until soft and slightly charred, 18-20 mins.

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the orzo.

When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

While the onion fries, peel and grate the garlic (or use a garlic press).

Add the sugar (see pantry for amount), garlic and vegan 'Nduja (see ingredients for amount) to the onion and cook for 1-2 mins more.

Stir in the cooked orzo, vegetable stock paste, ricotta and hard Italian style cheese. Season with salt and pepper.

When the peppers have roasted, carefully fill with the orzo mixture and press down with a spoon. Don't overstuff the peppers, leave the remaining orzo in the pan and cover with a lid or foil to keep warm.

Top each pepper with the lid, then return to the oven to bake on the middle shelf for 10-15 mins, until golden.

While the peppers roast, cut the tomato into 2cm chunks.

Just before the peppers are ready, return the remaining orzo to a medium-high heat and stir in the water for the sauce (see pantry for amount). Simmer until piping hot, 2-3 mins. Add a splash of water if you feel it needs it.

Spoon the remaining orzo between your plates and top with the stuffed peppers.

Serve the rocket alongside. Scatter the chopped tomato over the rocket, then drizzle over the balsamic glaze and some oil.