Orzotto-Stuffed Bell Pepper

Halve and deseed the bell pepper. Transfer face up to a parchment-lined baking sheet and roast for 10 - 15 minutes.

Meanwhile, heat the olive oil in a deep frying pan over low heat. Fry the onion, garlic and courgette for 2 - 4 minutes, then add the orzo and the Italian herbs. Mix well and fry for 1 minute over medium-high heat, then pour in the stock and cover with the lid. Cook for 10 - 12 minutes over low heat until done, stirring regularly. Add a splash of water as necessary if the orzo seems too dry.

Dice the tomato. In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar. Season to taste with salt and pepper, then add the tomato and the lettuce. Toss well to combine with the dressing.

Stir the cream cheese into the orzotto and season to taste with salt and pepper. Transfer the orzo to the bell pepper and top with the cheese, then bake in the oven for 3 - 5 minutes.