By Lulu Grimes
You can use the same rice filling (above) for stuffed capsicums (peppers). Bring a large saucepan of water to the boil, cut the tops off the capsicums and keep them on one side. Carefully cut out and remove the membrane and seeds from inside the capsicums and then blanch them (not the lids) in boiling water for 2 minutes. Drain them on paper towels.