Stuffed capsicum
Beautifully colourful and festive, these stuffed capsicums are a perfect side for Christmas. This simple dish can be made a day ahead and reheated for ultimate convenience.
- 20 mins preparation
- 40 mins cooking
- Serves 8
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Ingredients
- 8 small assorted capsicums, red and green are festive
- 4 tablespoon olive oil
- fresh basil leaves to serve
Filling
- 2 cup cooked rice, couscous or bulgur wheat
- 1 cup breadcrumbs
- 1 red onion, sliced and sautéed until soft
- 300 gram feta
- small handful parsley
- zest from 1 lemon
- 1/4 cup white vinegar
- 1/2 teaspoon sugar
- pinch of chilli flakes (optional)
- salt and pepper to season
Method
- 1Heat oven to 180°C fan bake.
- 2Mix all the filling ingredients together, reserving a third of the feta for topping.
- 3Cut the stalk end off the capsicums, remove the seeds and make a cavity for stuffing (for larger ones, halve length-wise). Rub the skin with oil.
- 4Stuff each capsicum, then then drizzle over oil.
- 5Bake for 30-40 minutes until soft, adding the reserved feta in the last minute of cooking.
- 6Add basil leaves and serve.
Notes
• When selecting capsicums, try to find ones that will stand up on their non-stalk end. • For a ready-made filling, use two cups of ready-made salad from the supermarket deli – rice, couscous or tabbouleh will work – and just add feta.
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