Roast stuffed capsicums with pine nuts, tomatoes, grapes and feta
Peter Gordon's Delicious Stuffed Capsicum Recipe
Serves
2 - 4
Prep Time
10 mins
Cook Time
25 mins
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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ShareIngredients
1 red capsicum
halved lengthways and deseeded – keep stalks intact8 basil leaves
tear into 2-3 pieces½ garlic clove
thinly sliced20g (about one heaped dessertspoon) feta
crumbled¼ tsp smoked paprika
3-6 grapes
halved if large4-6 cherry tomatoes
halved if large1 tsp Pinoli pine nut
toasted½ tsp extra virgin olive oil
Method
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.
Nutrition Information per Serving (149g)
This nutritional analysis is based on 2 serves.
