Cut the tops of the peppers and scrap out the seeds.
Cook the rice in 400 ml boiling salt water for 20-25 minutes.
Dry roast the pine nuts and set aside.
Mix together the rice, olives, pine nuts, parsley and the chilli flakes. Season with salt and ground black pepper.
Fill the peppers with the rice mixture and finish with a cherry tomato.
Place the peppers in a pan, add the stock, cover and cook on a medium heat for 25-30 minutes. Remove from the pot and serve with lemon wedges.