Serves 3

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

Preheat the oven to 180º Celsius (350º Fahrenheit).

Cut the tops off the capsicums.

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.

Add all remaining ingredients, stir well and cook for two minutes.

Fill the capsicums with cooked ingredients.  Place into a greased casserole baking dish and replace the tops of the capsicums.

Cover the dish with foil and bake for approximately 30 minutes.