Stuffed Capsicums (Peppers) with a Macadamia Crust

4 red, yellow or green capsicums (peppers)

Filling:

2 cups cooked rice
½ cup canned tuna, drained
2 shallots, finely chopped
2 tablespoons sundried tomatoes, finely chopped
1 tablespoon parsley, finely chopped
½ teaspoon allspice
1 tablespoon olive oil
salt and freshly ground black pepper

Macadamia crust:
1 cup macadamia nuts, finely chopped
2 cups fresh bread crumbs (bread torn into 1-2cm chunks)
60g ( 2 oz ) shredded parmesan cheese
1 tablespoon fresh parsley, finely chopped
1 tablespoon wholegrain mustard
60g ( 2 oz ) butter, melted
salt and freshly ground black pepper

1.      Preheat oven to 180° C (350° F). Grease a baking dish or tray.

2.      Bring a large pot of salted water to the boil. Meanwhile, remove tops from capsicums and cut in half lengthways, remove seeds and membrane.

3.      Boil capsicums for 5 minutes and drain. Lay out on paper towels cut side down and leave to drain some more.

4.      In a bowl mix together the filling ingredients.

5.      Spoon the filling into capsicums and place in the baking dish.

6.      Top with the combined the macadamia crust ingredients

7.      Bake for 30 minutes or until heated through and nicely browned on top. If it is browning too much cover with foil. Serve hot with a salad and crusty bread.

Variation: Use chickpeas instead of tuna if desired, or in place of some of the rice. Serves 4