Name: Baked capsicums stuffed with burghul, feta and olives
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 large yellow capsicums; 2 clove garlic, thinly sliced; extra virgin olive oil, for drizzling; 1 cup burghul; 1 cup boiling water; 100 gram creamy feta; 1/2 teaspoon salt; 4 tablespoon extra virgin olive oil; 1 tablespoon lemon juice; 12 kalamata olives, drained, pitted and chopped; 1 cup cherry tomatoes, halved; 1/2 cup mint, chopped

Ingredients

4 large yellow capsicums

2 clove garlic, thinly sliced

extra virgin olive oil, for drizzling

1 cup burghul

1 cup boiling water

100 gram creamy feta

1/2 teaspoon salt

4 tablespoon extra virgin olive oil

1 tablespoon lemon juice

12 kalamata olives, drained, pitted and chopped

1 cup cherry tomatoes, halved

1/2 cup mint, chopped

Method

1.Preheat oven to 180°C (fan-forced). Halve capsicums lengthways, remove core and seeds but leave stems intact so they don’t collapse. Transfer to a shallow, ovenproof dish lined with baking paper.

2.Scatter capsicums with sliced garlic. Season with salt and pepper and drizzle with extra virgin olive oil. Bake for 25 minutes or until browned underneath, slightly charred on the edges and softened.

3.Put burghul in a sieve and rinse under running water until the water runs clear. Transfer to a bowl and pour on boiling water to cover generously. Cover bowl with a plate and leave burghul for 10 minutes. Stir burghul, replace plate and leave for a further 5 minutes. Drain and cool.

4.Pat feta dry with paper towels then cut into small cubes. Mix burghul with the salt, 4 tablespoons oil and lemon juice, then mix in feta, olives, tomatoes and mint. Pile into warm capsicum halves and serve.

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