This is a great way to get kids eat their vegetables!
Japanese Curry Stuffed Capsicums
2 medium red or yellow capsicums
1 pkt Kikkoman Rice Inspir-Asian Curried Rice
1 cup mixed fresh or frozen diced vegetables (eg. peas, carrots, corn, celery)
Flat leaf parsley, to garnish (optional)
Preheat oven to 190oC/fan forced170oC.
Cut 2cm top off each capsicum, reserving the tops. Using a small spoon, scoop out membranes and seeds. Trim bases level so the capsicums stand upright. Heat rice according to packet instructions. Stir sauce and vegetables through the rice. Spoon rice mixture into each capsicum and cover with capsicum tops. Place capsicums onto a baking tray lined with baking paper. Bake for 20 minutes.