Pre-heat oven to 220 degrees celsius. Cut the top off the capsicums and scoop out the inside membrane and seeds and discard. Place capsicums on a baking sheet and roast in the oven for about 20 minutes or until tender. Remove from oven and pre-heat the grill.
While the capsicums are roasting, heat olive oil in a pan and cook onion and garlic for few minutes until soft. Add the diced eggplant and cook for a further 3 to 4 minutes. Add rice and mix through. Add stock and bring the pan to a simmer. Keep simmering for around 10 minutes or until all the liquid has soaked up. Stir occasionally.
Stir in the basil and a handful of shredded cheese. Spoon the rice mixture evenly between the capsicums and top with shredded cheese. Grill for 2 to 3 minutes or until cheese has melted.
Recipe by Very Excellent Habits at https://veryexcellenthabits.com/dinner-inspiration-cheesy-vegetarian-basil-rice-stuffed-capsicums/