Method
- Preheat oven to 180 degrees Celsius.
- Cut kamo kamo in half lengthways. Scoop out the insides leaving a hollowed out centre.
- Heat oil and cook the onion in a non-stick frying pan until soft.
- Add garlic, chopped mushrooms, capsicum and tomato paste and continue to cook until soft.
- Remove from heat and add cooked rice, tomato and cheese.
- Fill each half of the kamo kamo with the vegetable and rice mix.
- Sprinkle with breadcrumbs.
- Bake for 45 minutes or until the topping is golden and crispy.
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