Slow-Roasted Stuffed Capsicum

13 ingredients
3 steps

Ingredients

  • 1 large red capsicum
  • 1 large green capsicum
  • 100 g sun-dried tomatoes
  • 150 g marinated mushrooms
  • 100 g marinated feta, crumbled
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh oregano, coarsely chopped
  • 2 teaspoons fresh rosemary, coarsely chopped
  • 1 tablespoon fresh lemon juice
  • 4 garlic cloves, finely chopped
  • 2 tablespoons olive oil
  • crusty bread, to serve
  • mixed salad green, to serve

Directions

  1. 1
    Preheat the oven to 160 degrees C, cut the capsicums in half lengthways, scoop out the seeds and place the capsicum halves, cut-side up in a roasting pan.
  2. 2
    Combine the semi-dried tomatoes, mushrooms, feta, pine nuts, oregano, rosemary, lemon juice, garlic and half the oil in a bowl; spoon among the capsicum halves and drizzle with the remaining oil; cover with foil and bake in the preheated oven for 1 hour or until tender; uncover and bake for a further 20 minutes or until brown.
  3. 3
    Place the capsicum halves on 4 individual serving plates and serve with warm crusty bread and salad.

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