- Finely chop chilli, shred carrots and cabbage.
- Cut tops off capsicum, hollow and rinse.
- Heat olive oil in a pan and add cumin and mustard seeds, cook for 1-2 minutes.
- Cook chilli pepper, cabbage and carrots with spices until softened.
- Fill capsicum with cooked vegies and place on baking sheet.
- Bake at 180C until capsicum are soft and singed on edges.