Roast stuffed capsicums with pine nuts, tomatoes, grapes and feta

Peter Gordon's Delicious Stuffed Capsicum Recipe

2 - 4

Serves

10 mins

Prep Time

25 mins

Cook Time

Recipe author

Peter Gordon – Recipes from Homeland Community Days

Peter Gordon’s stuffed roast capsicum recipe is absolutely crammed full of beautiful flavours and textures. It can also easily be doubled to serve four. The recipe was created by Peter Gordon for the Homelands ‘Cooking for Older Adults’ Community Day.

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Salads,

Everyday,

Vegetarian,

Lunch

Ingredients

Roast stuffed capsicums

1 red capsicum

halved lengthways and deseeded – keep stalks intact

8 basil leaves

tear into 2-3 pieces

½ garlic clove

thinly sliced

20g (about one heaped dessertspoon) feta

crumbled

¼ tsp smoked paprika

3-6 grapes

halved if large

4-6 cherry tomatoes

halved if large

1 tsp Pinoli pine nut

toasted

½ tsp extra virgin olive oil

Method

For the roast stuffed capsicums

Turn the oven to 180°C, Fan Forced, line a square roasting dish with parchment.

Mix the basil, garlic, feta and smoked paprika together.

Note – if your feta isn’t salty then sprinkle with a little salt before roasting.

Pack into each capsicum half and sit in the roasting dish.

Poke the grapes and tomatoes in and sprinkle on the pine nuts.

Drizzle with the olive oil and grind with black pepper then roast in the upper oven until the capsicums have collapsed a little and the tomatoes softened, 20–25 minutes.

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Nutrition Information per Serving (149g)

This nutritional analysis is based on 2 serves.

Energy

326kJ (78 kcal)

Protein

3.7g

Total Fat

2.7g

Saturated Fat

0.5g

Carbs