Rice and Vegetable Stuffed Capsicums

Serves 3

Ingredients

• 6 green or red capsicums(bell peppers)
• 3 cups cooked rice (brown is preferable)
• 2tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, roughly grated
• 1 zucchini, finely chopped into matchsticks
• 4 small buttons mushrooms, finely chopped
• 2 tablespoons finely chopped chives
• 2 tablespoons finely chopped parsley
• ½ cup flaked (slivered) almonds
• sea salt & black pepper to taste

Method

1. Preheat the oven to 180º Celsius (350º Fahrenheit).
2. Cut the tops off the capsicums.
3. Heat olive oil in a large frying pan.  Gently cook the onion until softened.  Add the carrot and celery, stir and cook for a further two minutes.
4. Add all remaining ingredients, stir well and cook for two minutes.
5. Fill the capsicums with cooked ingredients.  Place into a greased casserole baking dish and replace the tops of the capsicums.
6. Cover the dish with foil and bake for approximately 30 minutes.