Preheat your oven to 200°C. Halve the pepper lengthways and remove the core and seeds. Lay, cut-side up on a lightly oiled baking tray and set aside. Halve, peel and chop the shallot into small pieces. Drain and rinse the sweetcorn in a sieve. Grate the cheddar cheese. Pull the basil leaves from their stalks, (discard the stalks).

Heat a drizzle of oil in a large frying pan on medium heat and add the shallot. Fry until soft, 3-4 mins, then add the Italian herbs, sweetcorn and steamed basmati rice. Stir and cook for another 2 mins, breaking up the rice with a wooden spoon.

Pour the tomato passata into the pan along with a good pinch of salt and pepper. Tear in half the basil leaves, stir together and cook for another 2 mins. Remove the pan from the heat and stir through half the grated cheddar. Use a spoon to fill the hollowed- out peppers with the rice filling, pressing it in tightly so you can use as much filling as possible! TIP: Any left over filling can be served on the side if you like.

Drain the mozzarella and cut two slices per person from it. Place a slice on top of each pepper half, then sprinkle on the remaining grated cheese. Season each pepper half with a little blackpepper then bake on the middle shelf of your oven until golden and bubbly, 15-18 mins.

Meanwhile, slice the remaining mozzarella and the vine tomato. Arrange the mozzarella and tomato slices on a plate then drizzle with a glug of olive oil and the balsamic vinegar. Season with a pinch of salt and pepper then tear the remaining basil leaves over the top.

Serve the veggie stuffed peppers alongside the caprese salad. Enjoy!