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Stuffed Capsicum
Serves 4
1 tablespoon olive oil
1 small onion, finely chopped
2 bacon rashers, finely chopped
1 clove garlic, crushed
1 ½ cups cooked rice
¼ cup chopped cashews
½ cup grated tasty cheese
¼ cup chopped parsley
½ cup fresh breadcrumbs
4 red capsicum
Salad, to serve
1. With the Extension ring and Low Rack in
place preheat oven to 250°C.
2. Meanwhile, heat oil in a large frying pan.
Add onion, bacon and garlic. Cook, stirring
for about 3 minutes. Add rice, cashews,
cheese and parsley.
3. Place breadcrumbs on the Multi-purpose
baking dish. Using the Oven Tongs, lower
the dish into the oven. Cook for about 2
minutes or until golden. Using the Oven
Tongs, remove the baking dish and place
the High Rack into the oven.
4. Add bread crumbs to rice mixture. Season
with salt and pepper.
5. Trim the tops from the capsicum, remove
the seeds and membrane; discard tops,
seeds and membranes.
6. Spoon rice mixture into the capsicum.
Place the stuffed capsicum into the oven.
Reduce temperature to 200°C and cook for
about 15 minutes or until capsicums are
tender and filling is heated through. Serve
with salad.
Tip: ½ cup white rice makes 1 ½ cups
cooked rice.
If the capsicums don’t balance upright, trim
a small amount from the base (being careful
not to create a hole where filling may escape.
Warm Caramelised Tomato Salad
Serves 4 (as a side dish)
1 clove garlic, crushed
1 teaspoon brown sugar
Pinch salt
1 tablespoon olive oil
6 roma tomatoes, halved lengthways
1. Preheat oven to 250°C.
2. Place garlic, sugar, salt and oil in a large
bowl. Add tomatoes and toss to coat.
Outside the oven, arrange tomatoes, cut
side up, on the High Rack. Add vinegar to
the bowl to make dressing; set aside.
3. Using the Oven Tongs, lower the rack into
the oven. Reduce heat to 200°C. Cook for
15 minutes or until soft.
4. Arrange rocket on a serving platter. Top
with tomatoes, drizzle with dressing and
sprinkle with basil.
Tip: Add basil and dressing immediately
before serving.
Mains continued