This is one of my favourite recipes to do when I have leftover rice or risotto. Incredibly healthy, a delicious vegetarian dish that can be made vegan by omitting the egg and cheese. Served with a mixed greens salad, it is quite close to perfection!
Heat olive oil in a frying pan over medium heat. Add leek and zucchini then cook and stir for a couple of minutes, until tender. Transfer to a large bowl and mix in rice, peas, grated cheese and parsley, then season with salt and pepper.
In a separate bowl, mix lightly beaten egg with previously soaked slices of bread. Add to rice mixture. Stuff capsicums, cover with capsicum tops and arrange in a deep baking dish. Pour in 230ml water.
Bake for 1 hour in the oven, until stuffing is cooked and slightly browned. May be served hot or cold.