3 medium capsicums (we used yellow and red)
250g cooked brown rice
⅓ cup raisins
2 tbsp chopped parsley
½ jar (135g) Lauds Carrot & Cardamom Cashew Cream Cheese
- Preheat oven to 180C or air-fryer to 160C.
- Slice top ends off capsicums, about 1cm below the top- don’t throw the tops out, reserve for the lids. Gently remove the seed core from the capsicums and discard.
- Add warm brown rice to a bowl. Add raisins, parsley and Lauds Carrot & Cardamom Cashew Cream Cheese. Mix well. Divide the mixture between the hollowed out capsicums. Replace the tops and bake for 15 minutes in the oven or 8-10 minutes in the air fryer.
- Serve immediately.
- Leftovers, can also be enjoyed cold – store in an airtight container in the fridge for up to 2 days – or scattered over a green leaf salad.