Curry and Rice Capsicums

Preheat oven to 180-200. Cut capsicums in half, scoop insides out, brush with oil and bake 25 mins.

Cook 400g beef mince, 1 small brown onion, 1 clove garlic until brown. Drain, then add 2 tsp curry powder and stir until fragrant. Add 1.5 cups cold, cooked long-grain rice (1/2 cup raw rice), 1/2 cup beef stock and 1.5 cup of frozen peas and cook 3mins or until liquid is absorbed.

Remove from heat and stir 1/4 cup coriander and salt and pepper. Spoon mixture into each capsicum and bake for 10 mins or until shells are tender.

Serve on a bed of spinach leaves with broccoli and zucchini.