Ingredients

• 1 cup Rice (cooked)
• 1 cup Zucchini (diced)
• 1 cup Sweet potato (diced)
• 1 cup Tomato Sauce
• 2 tbsp Seeds (of your choice)
• 2 tbsp Nuts (of your choice)
• 2 tbsp Raisins
• 1 tbsp Italian Spice Mix
• 1 tbsp Arrabbiata Spice Mix
• 1 tsp Onion Powder
• 1 tsp Sea Salt
• 250g Mozzavella (2 packs)
• 6 Bell Colored Peppers (large, about 1kg total)
• 1 tbsp Olive Oil
• Garnish: Basil Leaves

How it’s done

Preheat oven to 180°C and line a baking tray with parchment paper. In a bowl, add the rice, zucchini, sweet potato, tomato sauce, seeds, nuts, raisins, and spices. Rip 1 pack of mozzavella with your hands into little chunks and transfer to the bowl. Mix everything well. Slice the peppers halfway through and remove the seeds with a knife. Lay the peppers on their backs in the oven tray. Stuff the filling into the peppers. Grate 1 pack of mozzavella and top the peppers with this. Bake for 35-45 minutes and serve with a garnish of fresh basil leaves.