Name: Ricotta-stuffed capsicums
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Ingredients: 4 medium green capsicums, halved lengthwise, seeded; 400 gram can butter beans, rinsed; 2 medium tomatoes, chopped; 2 celery sticks, finely chopped; 200 gram fresh ricotta; 2 tablespoon chopped dill, plus 1 tbsp extra; 1/2 cup walnuts, toasted; 2 tablespoon vegetable or olive oil; 4 slices sourdough bread, char-grilled, to serve; salad leaves, to serve

Ingredients

4 medium green capsicums, halved lengthwise, seeded

400 gram can butter beans, rinsed

2 medium tomatoes, chopped

2 celery sticks, finely chopped

200 gram fresh ricotta

2 tablespoon chopped dill, plus 1 tbsp extra

1/2 cup walnuts, toasted

2 tablespoon vegetable or olive oil

4 slices sourdough bread, char-grilled, to serve

salad leaves, to serve

Method

1.Place capsicum in a large heatproof bowl. Cover with boiling water; stand for 3 minutes. Drain. Place, cut-side up, on a greased baking tray.

2.Preheat an oven-grill to high. Using a fork, coarsely mash butter beans in a medium bowl. Add tomato, celery, ricotta, 2 tablespoons dill and walnuts; stir gently to combine. Season.

3.Spoon ricotta mixture equally into capsicum cavities. Drizzle with oil. Grill for 3-4 minutes or until cooked but just soft. Sprinkle with extra dill. Serve with sourdough and salad.

Meat lovers: Replace butter beans with 200g cooked mince. Make ahead: Stuff capsicums up to 4 hours ahead. Cover, then refrigerate. Bring to room temperature to grill.
Note

Women's Weekly Food