Stuffed Capsicums

Ingredients

• 6 large capsicums
• 1 tbsp olive oil
• 1 brown onion, finely diced
• 4 cloves garlic, minced
• 300 g plain tempeh, roughly chopped
• 150 g zucchini, diced
• 150 g pumpkin, finely diced
• 150 g mushrooms, chopped
• 1 tsp dried oregano leaves
• 1 tsp dried basil leaves
• Pinch of chilli flakes (optional)
• 400 g can diced tomatoes
• 1 cup cooked rice
• Salt, to taste
• Freshly ground black pepper to taste
• Handful of vegan cheddar