Ingredients

1x large carrot diced

1/2 large onion diced

2 loosely packed cups baby spinach

6x large capsicums (with flat bottoms to stand up if possible)

A handful of button mushrooms chopped

1 avocado

1/2 lemon, squeezed for juice

1 tomato diced

1 can corn strained

1 can kidney beans, strain & rinse

2 cans diced tomatoes

6x slices of cheese of choice (if vegan, vegan cheese or just use the guacamole)

1/2 tsp ground cumin

2x tsp paprika

1x tsp chilli powder (if you don’t like spice, less)

1 clove garlic diced

2 tsp Italian herbs

1 tsp dried rosemary

2 cups rice, rinsed

Olive oil to drizzle over vegetables

S&P to taste

METHOD:

Boil rice (I used a rice cooker)

Preheat oven to 180 degrees Celsius

Drizzle olive oil into a large heated pan, add onion & garlic.

Once onion & garlic is translucent, add all vegetables to pan and stir occasionally for 3 minutes or until vegetables slightly soften.

Add can of tomatoes, spinach, herbs & spices.

Let simmer for 10 minutes, stir occasionally.

Add in kidney beans & corn.

Cut the stalks out of the top of your capsicums to make circles.

Line a baking tray with baking paper, stand the capsicums up.

Once rice is cooked, add it to your saucepan with the vegetables. Stir through until sauce is soaked into the rice.

Add your rice & vegetables to the capsicums, place in the oven for 30 minutes or until slightly softened.

Add your avocado and lemon juice to a bowl and mash for a guacamole consistency, add salt & pepper as needed.

Cut 6x slices of cheese.

Once your capsicums have cooked for 30 minutes, add cheese slices to cover the holes at the top. Melt for 10 minutes in oven.

Once the cheese has melted, take your capsicums out of the oven & top them with guacamole.

Serve with a side salad & enjoy