Rice and bean stuffed capsicums

1 Heat the oven to 200°C/fan 180°C/gas 6 and line a large baking tray with baking paper.

2 Spray a large frying pan with oil and set over a medium heat. Cook the onion and courgette, stirring occasionally, for 5 min or until soft. Stir in the Mexican or Cajun seasoning, then remove from the heat. Add the rice, beans, tomatoes, coriander and half the cheese. Mix well.

3 Put the capsicums cut-side up in the prepared baking tray and fill with the rice mixture. Sprinkle over the remaining cheese and spray with oil, then bake for 20–25 min until the capsicums are tender and the cheese is melted.