Vegetarian stuffed capsicums

I make this recipe either as a main course (one capsicum per person) or as a side dish (half a capsicum). This is another example of a vegetarian dish that is filling, tasty and simple to make.



4 large capsicums
1 x onion, finely chopped
1 x garlic clove, finely chopped
1 tsp paprika
400g tin of chopped tomatoes (no added salt)
200g low fat feta cheese, crumbled
0.5 cup kalamata olives, pitted and roughly chopped
100g frozen spinach (defrosted and thawed)
2 cups of cooked brown rice

1. Preheat oven to 200C. Cut capsiums in half, remove seeds and membrane before cooking in oven for 20 minutes for until tender and starting to brown.

2. Whilst roasting, cook onion and garlic for 3-4 minutes on medium heat in a large frypan. Add tomatoes and paprika and cook for another 5 minutes. Add spinach, olives and rice and mix until warmed through. Remove from heat and stir through most of the feta cheese.

3. Fill the capsicums with the rice mixture, sprinkling the remainder of the feta cheese on top. Place back in oven for 5-10 mins or until cheese melted.