Rice stuffed blistered peppers

This dish is inspired by Mediterranean cuisine with char-grilled pepper as the focus.

Method (serves 2)

Cook 2 cups of brown rice in 4 cups of water, boil until soft but firm (20 minutes).

Steam half a cup of peeled and chopped sweet potatoes until soft (5 minutes).

In a frying pan, add 3 tablespoons of olive oil, fry a handful of very finely diced steak and after 2 minutes, add 2 tablespoons of chopped courgettes (zucchini), 2 teaspoons of salt, 1 tablespoon of paprika. Add rice and stir well. Remove from heat.

Chop off the top and de-seed 1 capsicum. On a gas stove or on a naked flame, hold a pepper (capsicum) against the flame with tongs for 1 minutes on each side and rotate until the skin becomes black and blistering.

Remove from heat, stuff with rice filling and serve.