Stuffed Curry Capsicums with Moroccan Carrot & Pumpkin Chips

Ingredients:

For 7 Stuffed Capsicums:
7 medium red capsicums (the wider ones are easier to stuff)
3 carrots, peeled and grated
1 onion, diced
1 ½ C peas
½ C beans (yellow or green), chopped
1 425g can sweetcorn kernels, drained
2 Tablespn vegan margarine
1 teaspn Garamassala
1 teaspn Massel vege stock powder
1 ½ Tblespn Tumeric
1 ½ Tblespn Mild Curry powder
1 teaspn ground Cummin Seeds
2 x 420g can Heinz Big Red tomato soup
Around 1 ½ to 2 C basmati rice
Salt and pepper to taste

For 2 serves of chips:
1 Tblespn vege oil
¼ butternut pumpkin & 2 carrots
1-2 Tblespn maroccan spice

Method:
- Cut off the top off, core and seeds of each capsicum, put the capsicums in a microwave safe dish and fill 2 inches with water. Microwave for 7 minutes until just softened, this way they are easier to stuff. Set aside.
- Boil the rice and then rinse. It is best to cook rice a couple of hours earlier as this allows for it to dry and out and makes it better for frying.
- Put rice, carrot, onion, peas, beans and sweetcorn with the margarine in a frypan and fry on medium heat for 5 minutes.
- Next add garamassala, vege stock powder, tumeric, curry powder, cumin seeds and salt and pepper, mix well and cook another 10 minutes or until veges are cooked.
- Next prepare an oven safe dish with baking paper. Stuff the prepared rice into the capsicums, pushing down the rice with a spoon so its compact, until full to the top.
- Place capsicums in oven safe dish, side down, and then pour tomato soup over the top.
- Cook in preheated oven on 220 degrees for 45 minutes or until capsicums just start to brown on top.
- Serve, pouring left over sauce over capsicums.

For the carrott and pumpkin chips:

- Peel carrott and pumpkin and cut into chip like shapes.
- Mix in oil and maroccan spice. And spread over oven tray lined with baking paper.
- Cook in preheat oven for 30 minutes or until soft.

Another alternative instead of using tomato soup as the sauce is to use a tomato based pasta sauce, or even a can of pureed tomatos. Another alternative is to use soy sauce instead of the spices if you prefer not to have the curry taste.

Left overs can be kept refrigerated for lunches.