Stuffed Pepper Toms

Serves 4
Time 10 minutes


1 x Punnet Pepper Tom Tomatoes
1 x Roasted Red Pepper (Capsicum)
¼ Cup Pitted Green Olives
1 cup Chives
1 cup Basil
1 cup Dill
200g Goats Cheese
Black Pepper
Extra Virgin Olive Oil
1 x Piping Bag (for Goats Cheese Filling)

Sprigs of Chives, Basil, Parsley
Black Pepper
Extra Virgin Olive Oil


Slice the top off the tomatoes and leave aside. Take a teaspoon and gently scrape out the seeds leaving you with a hollowed tomato.

Finely chop herbs and place in a bowl with sliced roasted red peppers and sliced olives. Add salt and pepper and a drizzle of extra virgin olive, before adding goat cheese and gently folding ingredients together. Place mixture into a piping bag and squeeze into hollowed tomatoes.

Gently place tops back on tomatoes and put tomatoes in the centre of a plate. Garnish with plenty of fresh herbs and croutons before seasoning with salt and pepper and drizzling with olive oil.