Cut open the roasted peppers so they lay flat side down on the kitchen bench top, by cutting them through the middle on one side. Cook them in a large saucepan of boiling water for 5 minutes. Rinse the roasted peppers and drain well.

Cook the rice as per the packet instructions.

Add the garlic and onion to a preheated pan with butter and saute the onion until soft. Add the water and cheddar cheese, stirring constantly until completely melted and blended with the rest of the ingredients. Taste for seasoning. Add rice, salt and pepper to pan.

Spoon in the rice mixture into the cavity of each roasted pepper, trying to keep as much filling inside as possible. Top each pepper with chopped parsley.

Heat oil in a frying pan and cook the peppers until golden, turning once to brown evenly. Sprinkle with salt and pepper if required.