I made these stuffed capsicum for my friend who is vegetarian. He really liked them and ask me to give him the recipe.
You could top the capsicum with grated cheese and breadcrumbs before baking in the oven.
I only used two large capsicums but I cut them lengthwise which made it easier to fill. I also added 1/2 a finely diced zucchini and used fresh tomatoes from my garden instead of canned. I also added approximately 2 dessert spoons of Sriracha Sauce to the pan after adding the rice. plus I sprinkled grated cheese on top before putting in the oven.. I had about half the mixture left over (because I only used 2 capsicums) and had that for lunch the next 2 days with grated cheese in a soft tortilla cooked in the sandwich press. I am trying to go vegetarian and found this recipe delicious and will be making again. - 10 Apr 2018
Agreed with Avonhurst here - the quantity is wrong. So basically just use SIX PEPPERS, not just four. You'll need SIX. :D But honestly, you can eat the rice+mushrooms+tomatoes combo with bread or just on its own, perhaps even with a salad when there's too much left. Nonetheless, it was super delicious! Loved it. - 07 May 2014 (Review from Allrecipes UK & Ireland)
Just baking stuffed peppers first ti me one large onion 12 small fresh tomatoes gently fried in oil Fine ychopped then stuff 10 minute boiled peppers and put in prleheated oven gas mark 5 for approx ten mins ,serving with slow cooked jacket potatoes,sprinkle generous amount of salt over potatoes before cooking for a soft potato with crispy jacket - 12 Feb 2015 (Review from Allrecipes UK & Ireland)