Stuffed capsicums

Capsicums can be eaten raw as they add a delicious crunch and flavour to salads. Or, they can be cooked in a variety of ways including stir fried, or roasted, or in this case stuffed.

Capsicum & stuffing mix

4	Capsicums, topped and seeded (Main)
2 Tbsp	Olive oil
1 cup	Brown rice, uncooked
2	Garlic cloves, crushed
2	Courgettes, finely chopped
2	Tomatoes, chopped
5 Tbsp	Walnuts, roughly chopped
2 Tbsp	Parsley, chopped
1	Lemon, zest of

Breadcrumb mixture

1 cup	Breadcrumbs, fresh
½ cup	Parsley, chopped
10 sprigs	Fresh thyme
1	Lemon, juice of
2	Garlic cloves, crushed

Directions

1. Preheat oven to 180 degC.
2. Cook and cool rice. Mix rice, stuffing ingredients, and 1 tablespoon of oil in a bowl.
3. Combine all the breadcrumb mixture ingredients together in a small bowl and set aside. Coat the outside of capsicum shells with the rest of the olive oil.
4. Spoon stuffing mixture evenly into your shells. Place your capsicums into a lined baking tray covered with foil and cook for 45 minutes or until tender.
5. Top each capsicum with ¼ of the breadcrumb mixture. Place back into oven for another 5 minutes to brown the tops.