Stuffed capsicum (bell pepper)

Ingredients

• 4 x red capsicums (bell peppers)

• 2 x garlic gloves, crushed

• 4 tbsp olive oil

• 1 x can black beans, drained and rinsed.

• 1 x red onion, finely chopped

• 4 x tomatoes, chopped

• 1 cup kale, roughly chopped

• ½ cup mushrooms, finely chopped

• ½ cup zucchini (courgette), roughly chopped

• ¼ cup parsley, roughly chopped

• 1 lemon, juiced.

• 1 1/2 cup water

• ½ cup cup brown rice, rinsed and cooked.

• Salt and pepper, to taste

Method

• Pre-heat the oven to 200 celsius.

• Cut 2cm off the top of each capsicum, making sure the stalk is still intact.

• Drizzle with 2 tbsp olive oil, and season with salt and pepper.

• Arrange on a tray and roast for 5 minutes.

For the filling

• In a frying pan, over medium heat drizzle 2 tbsp of oil. 

• Add the onion and garlic and fry the onion for 2 minutes.

• Add the zucchini and mushrooms, and season with salt and pepper. Stir occasionally. 

• Add the tomatoes, beans and ½ cup water and continue to stir.

• Simmer the mixture for approx 10 minutes, until the sauce has reduced.

• Remove from heat and stir through the cooked rice, parsley and lemon juice.

• Stuff the capsicum with mixture all the way to the top of the cut and place the lid on top.

• Carefully arrange on the baking tray.

• Gently pour the remaining water to the bottom of the tray.

• Cover with foil and cook for 30 minutes.

• Serve with salad.