Mexican rice-stuffed capsicums

Preheat oven to moderately slow, 160°C. Line an oven tray with baking paper.

Heat oil in a medium frying pan on medium. Saute zucchini for 3-4 minutes, until softened. Add corn and cook for a further 2 minutes.

In a large bowl, combine rice with beans, zucchini mixture, tomato and sauce.

Slice the top from each capsicum and remove all seeds and white membrane. Arrange capsicums on tray. Spoon rice filling into each and sprinkle with combined cheese, nuts and coriander.

Bake for 15-20 minutes, until capsicum is tender. Serve with salad or salsa of choice.

TOP TIP Remove corn kernels from the cob by slicing them off with a sharp knife.

Use this filling to stuff other vegies of choice.