Spanish Style Stuffed Capsicums

2 Capsicums

1/8 Cup Olive Oil

1/2 Brown Onion

1 Clove Garlic

1 Cup Cooked Red or Brown Rice

1/2 Cup Corn

1/2 Cup Beans

1/2 Cup Mushrooms

200g Chopped Tomatoes

1 Tbs Oregano

1/4 Cup Fresh Mint Leaves

1/4 Cup Flat Leaf Parsley

1 Tbs Pine Nuts

1 Tsp Paprika Salt & Pepper to Taste A Little Feta [optional]

Preheat oven to 180 Celsius. Slice the tops of the Capsicums and reserve the tops. Scoop out membranes and seeds

Stand the Capsicums in a Baking tray lined with Baking Paper

Heat some oil in a wok

Add Onion and Garlic and sauté

Add the vegetables one by one, add the Rice, Tomatoes and Seasoning

Simmer for 5 minutes

Divide the mixture between the 2 Capsicums, Coat the Capsicums with a bit of Olive Oil. Grate some Feta Cheese on top if you like

Bake for 30 minutes or until Capsicums have softened and the skin starts to brown

Serve on a bed of Baby Spinach, add Slices of Avocado & Tomato, Garnish with Cilantro and add some Home Made Dressing