Spooky Stuffed Capsicums

Method

1. Preheat oven to 180C. Cut the tops off the capsicums and set them aside. Remove the seeds and any white flesh from the inside. Then use a small sharp knife to carve spooky faces into the sides. Set aside any offcuts.
2. Place the capsicums in a deep roasting pan that will fit them fairly snug.
3. Heat the olive oil in a pan over medium-high heat. Cook the onion for 5 mins or until softened. Add in the garlic and beef mince and cook until the mince is browned. Season with Mexican spices. Add a splash of water if the pan looks dry.
4. Add the tomato paste and cook for 1 min. Then add the rice, zucchini, carrot, capsicum offcuts and chicken stock. Stir, bring to a simmer, place a lid on and lower heat to medium low.
5. Cook for 5-10 mins until the mixture has thickened slightly, then stir through the red onion.
6. Spoon the filling into the capsicums and top with the cheese. Place the capsicum lids back on and pour ½ cup water into the pan.
7. Cover the pan tightly with foil and bake in the oven for 35 mins.
8. Remove the foil and capsicum lids. Bake for a further 5 mins, or until the cheese is melted.
9. Serve with sour cream and guacamole if desired!