Preheat oven 220c/200c Fan/Gas Mark 7
Slice both peppers in half lengthways leaving the stalk intact and de seed.
Spritz a pan with a little Frylight to prevent sticking. Place the peppers on the tray sliced side down. Roast for 15 minutes.
Meanwhile.. spritz a pan with Frylight and sauté the onion and garlic for a few minutes.
Add the boiling stock, rice, tomato puree, chilli powder and smoked paprika. Cover with a lid and cook for 10 - 15 minutes or until the rice is cooked and has absorbed all of the liquid. Add more water if necessary.
Remove the peppers from the oven, turn them over and spoon the rice mixture into them.
Cover with 80% of the grated cheese and return the peppers to the oven for 5 minutes or until the tops are crispy and golden.
Remove and sprinkle with remainder of the cheese and serve.