Stuffed kamo kamo

Method

1. Preheat oven to 180°C
2. Cut kamo kamo in half lengthways. Scoop out the insides leaving a hollowed out centre
3. Heat oil and cook the onion in a non-stick frying pan until translucent
4. Add garlic, chopped mushrooms, capsicum and tomato paste and continue to cook until soft
5. Remove from heat and add cooked rice, tomato and cheese
6. Fill each half of the kamo kamo with the vegetable and rice mix
7. Sprinkle with breadcrumbs
8. Bake for 45 minutes.