Mexican Stuffed Capsicums

• 2 red capsicums (peppers), sliced in half lengthways
• 400 g tin brown lentils, drained
• 250 g brown rice and quinoa, mixed
• 20 g Mexican seasoning, salt reduced
• 1 cup corn, frozen
• 400 g tin diced tomatoes
• 1 red onion, diced
• 50 g feta
• 1 bunch coriander