Filled Capsicums and Tomatoes

Preheat oven to 200 degrees C (400 degrees F) steam bake.

Dry Tomatoes (6) and Red Bell Peppers (6). Cut off tops and reserve.

Use a spoon to scoop out seeds and membrane from red bell pepper and tomatoes, discard.

Put red bell peppers on a baking tray and bake for 15 minutes or until tender.

Meanwhile, put Olive Oil (1 oz) in a large frying pan. Add Onion (1) and Garlic (2 cloves), and cook, stirring over medium heat until soft, transfer to a large heatproof bowl to cool down.

Add the cooked White Rice (1/2 cup), Mature Cheddar Cheese (1 cup), Pine Nuts (2 2/3 Tbsp), Currants (1 2/3 Tbsp), Fresh Cilantro Leaf (1 Tbsp), Fresh Parsley (1 Tbsp), Salt (1/4 tsp), Cayenne Pepper (1/8 tsp) and Ground Black Pepper (1 pinch) to the bowl with cooled onions and garlic. Stir until ingredients are well combined.

Line a large baking tray with baking paper. Place tomatoes and capsicums on the tray and fill with rice filling, being careful not to overfill. Place tops back on (use a skewer to hold in place if necessary). Drizzle extra olive oil over the top of tomatoes and capsicums.

Put the baking tray into shelve 2 (middle of the oven) for 30 minutes.

Serve warm.