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Char the peppers whole on a bbq or gas hob
Once cool, carefully remove the tops and remove the seeds, keeping the peppers whole
Cook the orzo in well-salted boiling water until just tender
Drain orzo and return to the pan
Stir through the olive oil, harissa, smoked paprika, salt and pepper
Fold in the chopped dill and chives
Spoon the orzo mixture into a piping bag and carefully pipe into the red peppers
Heat the oven to 200 degrees and pop the peppers in for 10 minutes to heat through
For the velouté: blend the smoked almonds with a pinch of salt and smoked paprika
Heat the butter in a saucepan over medium heat
Stir in the flour and cook for 1 minute
Gradually whisk in the vegetable stock until smooth
Simmer gently until thickened
Add the almond milk and stir in the ground smoked almonds
Season to taste and keep warm
For the chilli oil: warm the olive oil gently in a small pan
Stir in the harissa and chilli flakes
Remove from the heat and allow to infuse
Strain into a bottle or jar
Serve the charred stuffed red pepper over a pool of smoked almond velouté
Finish with a generous drizzle of harissa chilli oil and extra fresh herbs if desired