Brown rice, lamb and spice-stuffed vegetables

Instructions

1 Preheat oven to 180ºC. Line a large baking tray with baking paper. Cut off tomato tops and scoop out flesh and pulp and set aside, leaving a 1cm-thick shell.

2 Roughly chop reserved tomato flesh. Place in a large bowl with reserved tomato pulp, brown rice, mince, all spice, spring onions and feta. Stir until all ingredients are well combined and season with freshly ground black pepper.

3 Stuff tomatoes and capsicum shells with rice mixture and place on prepared tray. Bake for 20 minutes or until vegetables are tender and stuffing is golden and cooked. Serve with rocket.