Cheesy rice-stuffed peppers with ratatouille

Another scrumptious meal that was relatively cheap, wholesome and quick to prepare.  We used a tub of Ken Hom's Egg Fried Rice that we had in the freezer, but it's easy enough to make a risotto instead.)  First, I fried some chopped chorizo in a non-stick pan, then added the tub of (defrosted) rice and 2/3 tub of Philadelphia Cream Cheese over a gentle heat until the cheese was well mixed with the rice and starting to melt.  I added a little black pepper and paprika, then piled it all into red pepper shell halves (we especially like the long, sweet red variety), which were in a small roasting dish with a little water in the bottom; I covered this with foil and put it in a med/hot oven for about 20 minutes.  At this point, I removed the foil and sprinkled grated cheddar on top and replaced in the oven - minus the foil - for another 10 minutes or so.

Meanwhile, I had been putting together a beautiful ratatouille (chopped carrot, sliced onion, aubergine and courgette, all fried in a little oil, then seasoned with black pepper and Italian seasoning [or herbes du Provence/mixed herbs] and finished with some passata) and butter-steamed, chopped curly kale.  It was a wonderfully balanced and satisfying meal, with a variety of textures and gorgeous flavours.

V  To make this vegetarian, simply omit the chorizo ... and maybe add a little chopped chilli if you would still like that touch of heat.