So easy to prepare, these baked capsicums, otherwise known as peppers are filled with savoury rice and tomato passata. Add one or two to your plate, as either a side dish or a light meal.
Our vegetable garden is groaning with fresh produce as summer reaches its height; so it’s time to look for a variety of ways to prepare different crops, as they are brought into the kitchen by the basketful.
These just-picked green capsicums are so pretty when contrasted with the bright red of a tomato passata. Long grain rice is brought to life with some added fresh herbs and dried spices.
Baked until tender and moist these little “pots” of food are a delight when served with either fish or chicken. They also make a simple light meal on their own.