Preheat oven to 200 degrees C (400 degrees F) steam bake.
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.
Olive Oil (1 oz)
in a large frying pan. Add
Garlic (2 cloves)
, and cook, stirring over medium heat until soft, transfer to a large heatproof bowl to cool down.
White Rice (1 2/3 cups)
Mature Cheddar Cheese (1 cup)
Pine Nuts (2 1/2 Tbsp)
Currants (1 1/2 Tbsp)
Fresh Cilantro Leaves (1 Tbsp)
Fresh Parsley (1 Tbsp)
Salt (1/4 tsp)
Cayenne Pepper (1/8 tsp)
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.