Ingredients

1 cup Biodynamic White Rice
2 tomatoes finely chopped
1 large brown onion finely chopped
1 cup flat leaf parsley finely chopped
1/2 cup mint finely chopped
125 ml olive oil
80 ml lemon juice
1 tsp salt
6 Organic Red Capsicums
2 tsp Malouf’s Baharat

Method

1. Preheat oven to 170 degrees.
2. In a large saucepan combine the rice, tomatoes, onions, herbs, olive oil, lemon juice, salt and baharat and mix well.
3. Bring to the boil over high heat. Reduce to a simmer and cover with a lid. Cook gently for 1-13 minutes until all the liquid has been absorbed. Remove from the heat and spread the rice on a tray to cool.
4. Meanwhile, slice 2cm down from the top of each capsicum and reserve. Using a spoon, scrape out the seeds and membrane. Arrange the capsicums in a baking dish to fit snugly.
5. Fill the capsicums with cooled rice and cover with reserved tops. Drizzle with olive oil and sprinkle with salt. Add 125ml water to the baking dish and transfer to the oven. Bake for 30-40 minutes until the capsicums are tender when pierced.
6. Cool and arrange on a platter to serve.