Ingredients
6 red capsicums
¼ cup extra virgin olive oil
2 cloves garlic, crushed and finely sliced
1 brown onion, chopped
1 zucchini, grated
1 carrot, grated
1 cup parsley freshly chopped
1/4 cup mint, freshly chopped
1 tbsp oregano
1/2 tsp chilli flakes
1/2 tsp paprika
1 tbsp salt
1 tsp pepper
400g canned chopped tomatoes
1/4 cup passata
1 stock cube - chicken or vegetable
2 cups rice medium grain rice
3 cups water

Sauce
3/4 cup extra virgin olive oil
1 1/2 cups passata
3/4 cup water
1 tbsp sugar
Salt and pepper, to taste

Instructions:
1. Preheat the oven to 175°C (375°F) and lightly grease a baking dish.

2. Prepare vegetables: Chop the lids off the capsicums and remove the seeds and ribbing. Chop and prepare all the filling ingredients

3. Sauté the Aromatics: In a large pot over medium heat, heat the olive oil and sauté garlic and onion until softened and fragrant.

4. Add zucchini, carrot, parsley, mint, oregano, spices, and seasonings. Stir well to combine.

5. Simmer the Rice: Next, stir in the canned tomatoes, passata, crumbled stock cube, rice, and water. Bring to a boil, then reduce heat and simmer covered for 10 minutes.

6. Rest and Prepare Sauce: Remove the pot from heat, keep covered, and let the rice mixture rest for 5 minutes. While it rests, combine ingredients for the sauce in a separate bowl. Pour the sauce into the prepared baking dish.

11. Assemble: Spoon the rice mixture into the capsicums, one at a time. Then place upright into the baking tray, top with the lid.

 12. Bake: For 1hr 20mins or until capsicum is tender and lightly charred.

Serve with the sauce and a crusty piece of bread to mop it up with! I also usually like to have a fresh garden salad as a side with this dish!