Slow-Roasted Stuffed Capsicum
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
Instructions
- Preheat the oven to 160 degrees C, 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.
Nutrition & Diet Analysis (per serving)
698
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).