Italian Stuffed Capsicums

Step 1: Heat a large, non-stick frying pan over a high heat and add the onion and mince and cook, breaking up mince with a wooden spoon, for about 7 to 10 minutes, or until browned.

Step 2: Stir in rice and stock cube blended with 1 cup water and cover and bring to boil and simmer, covered, for 10 minutes.

Step 3: Remove from heat and stir in zucchini, pesto and half the parmesan and season with salt and pepper.

Step 4: Cut capsicums in half, discarding seeds and membranes and then spoon mince mixture into halves and transfer to an oiled ovenproof dish and sprinkle with remaining parmesan.

Step 5: Cook, uncovered, in a moderate oven (180°C) for about 45 minutes, or until tender.