Stuffed capsicums

Method

1. Preheat oven to 200 degrees
2. Bring a large pot of water to a boil. Blanch capsicums for 5 minutes, then remove and set aside to cool/drain.
3. Heat garlic-infused olive oil in a frying pan over medium heat. Add carrots, tomato, paprika, italian herbs and thyme. Cook until very soft (3-5 minutes)
4. Then add rice, lentils and stir until all ingredients are well combined. Then drizzle mixture with balsamic vinegar, and stock stir. Place mixture on a simmer until mixture has reached the desired consistency
5. Season mixture with salt and pepper
6. Arrange capsicums snugly in a baking dish so they sit upright. Fill capsicums with mixture and sprinkle with cheese.
7. Bake in the over for 15 minutes
8. Serve