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Recipe submitted by maybesomeday on August 7th, 2009

Stuffed capsicums are an attractive lunch or serve with a salad for dinner. Good idea for leftover rice from the night before.

Prep time:   20 minutes
Cook time:   20 minutes
Servings:   5 capsicum

Ingredients:
5 large capsicums
1 onion diced
2 chopped tomatoes
50g mushrooms diced
1 cup corn (defrost frozen)
1 cup cooked rice
1 tablespoon tomato puree
2 tablespoons butter
1/2 cup mozzarella or any cheese (optional)

Directions:
Saute the onion in the butter. Add in tomatoes and mushroom and cook until tender. Remove from heat and stir remaining ingredients.

Cut capsicum lid off and carefully remove seeds and any white.

Fill with stuffing mix and stand closely together in a greased ovenproof dish. Cover with tinfoil and bake at 180°C for 20 minutes.

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