Name: Stuffed capsicums
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 red onion (170g), chopped finely; 1 tablespoon slivered almonds; 2/3 cup (130g) white long-grain rice; 1 cup (250ml) water; 2 tablespoon finely chopped dried apricots; 1/4 cup (35g) sun-dried tomatoes, chopped finely; 1/4 cup finely chopped fresh flat-leaf parsley; salt and pepper, to taste; 4 red capsicums (800g); cooking-oil spray; Roasted tomato salad; 2 tomatoes (300g), cut into thick wedges; 1 tablespoon cider vinegar; 1/2 teaspoon cracked black pepper; 1 teaspoon white sugar; 1 cup firmly packed fresh flat-leaf parsley leaves; 1/2 cup firmly packed fresh mint leaves

Ingredients

2 teaspoon olive oil

1 red onion (170g), chopped finely

1 tablespoon slivered almonds

2/3 cup (130g) white long-grain rice

1 cup (250ml) water

2 tablespoon finely chopped dried apricots

1/4 cup (35g) sun-dried tomatoes, chopped finely

1/4 cup finely chopped fresh flat-leaf parsley

salt and pepper, to taste

4 red capsicums (800g)

cooking-oil spray

Roasted tomato salad

2 tomatoes (300g), cut into thick wedges

1 tablespoon cider vinegar

1/2 teaspoon cracked black pepper

1 teaspoon white sugar

1 cup firmly packed fresh flat-leaf parsley leaves

1/2 cup firmly packed fresh mint leaves

Method

1.Preheat oven to 200°C/400°F.

2.Heat oil in medium saucepan; cook onion and nuts, stirring, until onion softens. Add rice; cook, stirring, 1 minute. Add the water; bring to the boil. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed and rice is tender. Stir in apricot, tomato and parsley; season to taste.

3.Carefully cut tops off capsicums; discard tops. Discard seeds and membranes, leaving capsicum intact. Spoon rice mixture into capsicums; place capsicums on oven tray, spray with oil. Roast 10 minutes. Cover loosely with foil; roast about 20 minutes or until capsicums are just soft.

4.Meanwhile, to make roasted tomato salad, combine tomato, vinegar, pepper and sugar in medium bowl. Drain; reserve liquid. Place tomato on oven tray; roast, alongside capsicums, 10 minutes or until tomato just softens. Place tomato and reserved liquid in medium bowl with herbs; toss gently to combine.

5.Serve capsicums with roasted tomato salad.

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