Southern Stuffed Capsicum


1 cup of Basmati Rice
1/2 Red Onion
1 Clove of Garlic
2 Cups of Chicken Stock
2 tblsp of Olive Oil
3 Capsicums
200g of Spinach
4 big handfuls of Shredded Mozzarella Cheese
Bunch of Parsley
350g of Moes at Home Lamb


Pre-heat the oven to 200 degrees.
Rinse rice in cold water.
Finely cut half the Red Onion and Garlic.
Fry Onions and Garlic in small until fragrant, adding rice and frying for a few minutes.
Add Chicken Stock and bring down the heat to low and set aside for 20 minutes.
Cut off the tops of the Capsicums, removing the middle and keeping the lids.
When Rice is cooked, add the remainder of the ingredients and mix.
Scoop and fill the Capsicums, holding the lids in place with toothpicks.
Roast for 25m or until charred.