Mexican Stuffed Capsicums

For a healthy and comforting dish you can enjoy all year round, try my flavoursome Mexican Stuffed Capsicums.

Ingredients

• Red capsicums

• 1 cup short-grain brown rice, uncooked

• 1 can brown lentils, rinsed and drained

• 1 cup zucchini, diced

• Handful kale, finely chopped

• 1 cup salsa

Cook the rice according to packet instructions. Once cooked, pour the rice in a large mixing bowl and add all the ingredients except the capsicum. Combine well.

Cut the heads off the capsicum and line facing up on a baking dish. Tightly stuff the capsicums with the rice mixture.

Turn the oven onto 220 degrees C and bake until the capsicum becomes soft and the top of the mixture is crisp.

Serve with tahini or my vegan sour cream and fresh coriander. Enjoy!

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