Mexican rice and vegetable stuffed capsicums

Step 1
Cook the brown rice as per packet instructions and set aside.

Step 2
Preheat the oven to 170℃.  Line a baking tray with baking paper.  Slice tops from each capsicum and reserve.  Scoop out the seeds and membrane and discard.  Stand the capsicums up right on the prepared tray (if the capsicums don’t stand up, cut a thin slice from the base to make a flat surface).

Step 3
Heat the oil in a large, deep-sided frying pan over medium heat.  Add the onion and carrot and cook, stirring occasionally, for 3-4 minutes until the onion is soft and translucent.

Step 4
Add the garlic and taco seasoning and cook, stirring, for 1 minute or until fragrant.

Step 5
Add the rice, corn, peas, salsa and ½ cup water and cook, stirring occasionally, for 3 minutes or until the liquid is absorbed.  Season with pepper.

Step 6
Fill the capsicums evenly with the rice mixture.  Place 1 reserved top on each stuffed capsicum.  Lightly brush with olive oil spray.  Bake for 40 minutes or until capsicums have softened.  Divide the capsicums among plates.  Dollop with sour cream, if using.  Serve.

Serving suggestion: serve with a mixed salad or wholemeal crusty bread.

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