Cheese and chilli baby capsicum

Recipes~Plus

Cooking time: Less than 60 minutes

Serves: 6

Type: Bread

Tools

Kitchen friendly view

Ingredients

750g (6) baby red capsicum, about 8cm diameter
3 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
3⁄4 cup soft breadcrumbs, made from day-old bread, toasted
250g fresh ricotta, well drained
100g creamy feta, crumbled
1⁄3 cup finely grated fresh parmesan
1 hot red chilli, seeded and finely diced (or use dried chilli flakes, to taste)
1⁄4 cup finely chopped flat-leaf parsley
2 large eggs, lightly beaten

Preparation method

1. Preheat oven to 180°C/160°C fan forced. Cut tops from capsicum, leaving stems intact, and remove seeds. Arrange shells in an oiled baking dish.

2. Heat 2 tablespoons oil in a large frying pan over moderate heat. Cook onion and garlic for 5 minutes, stirring until golden. Cool slightly. Add remaining ingredients to pan; season with black pepper. Mix well to combine.

3. Spoon filling into shells. Cover with reserved tops. Add 1⁄2 cup water to dish; drizzle capsicum with remaining oil. Bake, uncovered, for 20 minutes. Loosely cover with foil; bake for 15-20 minutes until cooked to your liking.

This filling is also delicious in multicoloured, vine-sweet mini caps, available in perforated bags in supermarket produce departments.

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