Rice and Vegetable Stuffed Capsicums
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.