Slow-Roasted Stuffed Capsicum |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Slow-roasted Capsicum stuffed with marinated mushrooms and feta cheese. 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. 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.
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. Place the capsicum halves on 4 individual serving plates and serve with warm crusty bread and salad.
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