Super Quick Stuffed Red Capsicum (vegan)

½ red pepper, de-seeded
knob of vegan margarine
¼ onion, peeled and chopped
1 garlic clove, peeled and chopped
55g rice, cooked
1 tbsp fresh dill, chopped
salt and freshly ground black pepper

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pepper onto a non-stick baking tray and roast in the oven for 8-10 minutes.
3. Meanwhile, gently melt the butter in a pan and fry the onion and garlic for a few minutes, to soften.
4. Stir in the cooked rice, fresh dill and seasoning and heat for a further few minutes.
5. Remove the pepper shell from the oven and transfer to a serving plate. Spoon the rice mixture in and serve.