Slow-Roasted Stuffed Capsicum Recipe

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Ingredients:

Serving

Directions:

Preheat the oven to 160ºC, cut the capsicums in half lengthways, scoop out the seeds and place the capsicum halves, cut-side up in a roasting pan.
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.
Place the capsicum halves on 4 individual serving plates and serve with warm crusty bread and salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	236.8 Kcal (991 kJ)
Calories from fat	143.57 Kcal
		% Daily Value*
Total Fat	15.95g	25%
Cholesterol	22.25mg	7%
Sodium	343.54mg	14%
Potassium	1044.46mg	22%
Total Carbs	18.52g	6%
Sugars	11.59g	46%
Dietary Fiber	3.98g	16%
Protein	8.97g	18%
Vitamin C	13.1mg	22%
Iron	3.5mg	19%
Calcium	171.3mg	17%

Amount Per 100 g
Calories	222.07 Kcal (930 kJ)
Calories from fat	134.64 Kcal
		% Daily Value*
Total Fat	14.96g	25%
Cholesterol	20.87mg	7%
Sodium	322.16mg	14%
Potassium	979.47mg	22%
Total Carbs	17.37g	6%
Sugars	10.87g	46%
Dietary Fiber	3.73g	16%
Protein	8.42g	18%
Vitamin C	12.2mg	22%
Iron	3.3mg	19%
Calcium	160.6mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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