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Heirloom Tomato Stuffed Capsicum with Himalayan Rock Salt

by Sarah Bell (follow)
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Dinner (2195)      Vegetarian (1484)      Rice (241)      Tomatoes (194)      Garlic (42)      Capsicum (24)      Starters (12)      Heirloom (1)      Himalayan Rock Salt (1)     
Heirloom tomatoes have an amazing flavour and really add to this dish. If you can't get your hands on some, you can substitue with truss tomatoes for an almost-as-good taste.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 2 servings

Ingredients
4 mini capsicums or 2 larger capsicums with flat bottoms so they will stand up in the roasting tin
1/2 cup cooked rice
1 heirloom tomato
1 clove garlic
Pink Himalayan Rock Salt
Olive oil


Method
Preheat oven to 180 degrees Celsius. Dice your heirloom tomato



capsicum


Mix diced tomato through with cooked rice, crushed garlic clove and pink Himalayan rock salt.



capsicum


Gently cut the tops off your capsicums, digging in with the knife to remove all the seeds from within. Retain top of capsicum for later.



capsicum


Gently place capsicums on an oiled roasting tray so that they will stand up on their own while roasting.



capsicum shell


Fill with the rice mixture, being careful not to tip them over.



capsicum shell


Ever so carefully place the reserved tops back on the capsicums.



capsicum shell


Cover in foil and roast for 20 minutes and serve piping hot.



capsicum


Categories
#Capsicum
#Starters
#Rice
#Vegetarian
#Garlic
#Tomatoes
#Heirloom
#Dinner
#Himalayan Rock Salt
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