Stuffed capsicums

stuffed capsicum recipe
1H 15M


Roasted tomato salad


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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