Place a frying pan on to heat with oil, pop in the mushrooms, cook for 1 minute, then add the lemon and garlic and stir. Add the pepitas, fire roasted peppers, tomatoes, tapenade and spinach leaves, then in with the rice. Pop on a lid and cook for a further 3 minutes. Stir through.
Take the tops off the red capsicums, empty and de-seed. Stuff with the cooked rice mixture and place onto and oven tray. Season with salt and pepper and lightly drizzle with olive oil.
Place into a preheated oven at 250C for 10-12 minutes.
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