Wild Rice Stuffed Capsicum

Method

1. Rinse the rice, then cook in a pot with the bone broth. Remove from heat when done.
2. Except for the capsicums, sauté the remaining ingredients in a sauté pan over medium heat. When done, combine with the cooked rice. Set aside.
3. Preheat oven to 180°C and line a small baking pan with parchment paper.
4. Slice the top off the capsicums and remove the seeds.
5. Fill the capsicums with the rice mixture and bake for 20-25 minutes, until a little golden brown.
6. Serve and enjoy!