Stuffed Capsicums

Ingredients

• • 4 large capsicums, tops cut off and seeds removed
• • 1 cup rice, cooked
• • 1 onion, diced
• • 2 cloves garlic, minced
• • 1 zucchini, diced
• • 400g canned diced tomatoes
• • 60g feta, crumbled
• • 2 tbsp parsley, chopped
• • Olive oil
• • Salt
• • Black pepper

Method

1. Heat oven to 190°C.
2. Heat a little oil in a pan and cook the onion and zucchini for 6 minutes, then add the garlic and cook for 1 minute.
3. Stir in the cooked rice, half the tomatoes, feta and parsley. Season to taste.
4. Spoon the mixture into the capsicums and place upright in a baking dish.
5. Pour the remaining tomatoes around the capsicums.
6. Cover with foil and bake for 30-35 minutes until the capsicums are tender.