• Preheat the oven to 200°C/390°F.

For the bell peppers

• Cut the top off the bell peppers. Scoop out the seeds and white bits.
• Dice the zucchini, dried tomatoes, olives, spring onion and garlic.
• Also, slice off any extra bell pepper from the tops and use, you're not going to need those again. Throw everything into a bowl.
• Dice the mozzarella and add half to the bowl keeping the rest as a topping.
• Drizzle olive oil into the mix. Add the chopped basil and salt and pepper. Give it all a good stir.
• Add the mix back inside the peppers. When full, layer over the rest of the mozzarella. If it doesn’t all fit, don’t panic. You can add any leftovers to the sauce.
  
• Sprinkle the pine nuts over the top.
  

For the sauce

• In a small casserole dish pour in the tomato passata, sugar, salt and pepper. Have any filling left that didn’t fit? Add it to the sauce and mix well.
• Now place the bell peppers upright in the sauce. Off it goes into the oven for about 40 minutes. Bigger peppers might need a bit longer, and smaller peppers, less time.

Rice

• Use the baking time to cook the rice, according to packet instructions.
• After 40 minutes, all will be ready. Enjoy!