Add your rice to a pot, add in your hot vegetable stock and cook for 18 minutes. The rice will absorb the stock and once cooked drain and rinse under cold water. Set aside.

Cut your vegetables, and two of your mini peppers into small pieces.  Add to a roasting tray and drizzle with olive oil and Italian seasoning and place in oven at 180c for 20 minutes until soft.

With the rest of your mini peppers, cut up centre and de-seed, place in oven for 10 minutes. Remove and add your crumbled feta to melt for 2 minutes.

Take your oven roasted vegetables and add to your cooked black rice and mix well. Add to the plate and surround with your oozey stuffed feta peppers.