Cook the grain you are going to stuff the vegetables with, using the vegetable stock. In fact slightly undercook it.
Mix the cooked grain with the saffron
Heat a frying pan with the olive oil
Add the shallots, garlic to the olive oil, fry until golden.
Preheat the oven to 180C
Mix this with the grain, the preserved lemons, parsley, the apricots, the pine nuts, the salt.
Put the peppers into an oiled baking tin, remove the hats and stuff the peppers with the mixture.
Add some olive oil to the peppers, replace the hats and bake for 40 minutes
Remove from the oven and serve.