Rice and bean stuffed capsicums

4 medium yellow capsicums
1 tbsp olive oil
3-4 cloves garlic, crushed
¾ cup fresh tomato puree
1 tsp vinegar, optional
¾ tsp dried oregano
3 tbsp raisins
1 cup cooked brown rice
½ cup cooked kidney beans, drained
7-8 almonds, sliced
1 ½ tbsp Parmesan cheese, grated

Preheat oven to 190° C.
Slice off the stem ends of the capsicums and scoop out the seeds. If necessary trim bases so that the capsicums stand upright. Blanch in boiling water for two minutes and pick up with tongs, plunge in cold water and set aside to drain. Heat olive oil in a nonstick pan and add garlic. Add half of the tomato puree. Add vinegar, oregano and raisins. Cook for ten minutes.

Stir in brown rice, kidney beans and almonds. Add salt to taste.
Fill capsicums equally with rice mixture. Set upright in a shallow baking pan. Pour remaining tomato puree into pan around the capsicums.
Preheat oven to 190° C.

Cover with foil and bake at 190° C for thirty minutes. Uncover. Sprinkle capsicums evenly with cheese. Continue to bake till cheese is golden brown.Serve hot.