Pre-heat oven to 190C. Heat the oil in a pan, add the shallots, garlic and rice and stir for a few seconds without browning. Add stock and cook over a medium heat until the rice absorbs the liquid (this should cook for 15-20 minutes in total). Skewer the pepper and twist over a flame until the skin becomes dark and blisters. Remove all the skin. Cut the top off the pepper and remove all the seeds and debris. The end result should be a cleaned out pepper which stands up. Next fill your pepper with the risotto and place in the oven for 5 minutes to heat through and brown.