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 (8 tsp), Currants (5 tsp), Fresh Cilantro Leaf (1 Tbsp), Fresh Parsley (1 Tbsp), Salt (as needed), Cayenne Pepper (as needed) 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.