This is an easy, colourful and delicious, filling, and spicy vegetarian dish which can be made vegan by omitting the butter. Serve with a side salad mixed with some sun-dried tomato strips, cherry tomatoes, and whatever herbs you used in the filling.
If you don't have a small enough baking dish to hold your capsicums standing up, try linking them 2-by-2 with a toothpick or small cocktail stick inserted near the top.
I like to use yellow or orange capsicums for a nice colour contrast with the green and red of the filling.
Try different herbs, marjoram works well, and you can try basil, thyme, sage, etc. You can also add 3 finely chopped chestnut mushrooms for an earthy, meatier taste (add with the cherry tomatoes in step 5).
Thanks Helen! I use cherry tomatoes to add some moistness; I'm glad to hear the recipe works well without them. (I had to add a star rating to post this comment; sorry if it looks like I'm bigging up my own recipe!) - 17 Nov 2015 (Review from Allrecipes UK & Ireland)
I made this last night and have leftovers for my lunch today! I had leftover roast pork from Sunday so I added that in. I am not a massive fan of cooked tomatoes so I didn't put them in. Loved the flavours that the red onion and the garlic gave when the rice was added though. Will definitely be making this again! My photo of the lonely half a pepper as that is all I had leftover for my lunch - 17 Nov 2015 (Review from Allrecipes UK & Ireland)