Heirloom Tomato Stuffed Capsicum with Himalayan Rock Salt

Posted 2014-02-05 by Sarah B ⇒ follow

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

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

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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.

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

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

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

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