Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Baked stuffed tomatoes and capsicums (recipe courtesy Karen Martini)

Ingredients
8 large, ripe, round tomatoes
6 red capsicums
extra virgin olive oil
1 white onion, finely diced
4 garlic cloves
1 tbsp dried Greek oregano
2½ tsp ground cinnamon
salt and freshly ground pepper
500g medium-grain rice
800ml vegetable or chicken stock, plus an extra 250ml for baking
200g halloumi, finely diced
50g parmesan, finely grated
80g pine nuts, toasted
3 tsp dried mint
juice of 1 lemon

Method
1. Preheat the oven to 165C fan-forced (185C conventional).
2. Slice the tops off the tomatoes and reserve. Scoop out the seeds and pulp with a
teaspoon and reserve. Season the inside of the tomatoes with salt. Stand for 15
minutes.
3. Cut out the capsicums' stems and cores, then remove the seeds and membrane
with your fingers.
4. Heat a few tablespoons of oil in a medium saucepan over a medium heat. Add
the onion and garlic and cook for 5 minutes until soft and fragrant. Add the tomato
pulp and cook for about 3 minutes until softened. Add the oregano and cinnamon,
season with salt and pepper, then stir in the rice to coat. Add 800ml of stock and
bring to a simmer. Reduce the heat to low and cook for about 12 minutes until the
rice is just under-cooked.
5. Tip the cooked rice into a bowl and cool for a few minutes, then stir through the
halloumi, parmesan, pine nuts, dried mint and lemon juice.
6. While the stuffing is still warm, fill the capsicums using a teaspoon, then stand
upright in a deep-sided roasting tray.
7. Discard any liquid from the tomato shells. Fill the tomatoes with the remaining
stuffing and stand in the tray with the capsicums; you're after a snug fit.
8. Drizzle some oil over the top, then pour the extra stock into the dish. Cover with
baking paper, then foil. Bake for 1 hour, then uncover and bake for 30 minutes
uncovered.
9. Serve in the dish with a yoghurt or tahini sauce*.

*Tip: plain yoghurt with some tahini to taste, a slick of olive oil and salt and pepper
makes for a quick tahini sauce. Alternatively, if you’re short on time, you can easily
buy a pre-made one.

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