Stuffed rolled capsicum

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Low carb; Low cholesterol; Low fat; Low GI; Vegetarian; Healthy

Serves: 4

Type: Kids; Easy; Family

Tools

Kitchen friendly view

Ingredients

4 large, fleshy red and/or yellow capsicums
2 tablespoons dried breadcrumbs
olive oil

1 tablespoon pine nuts
¼ cup (12g) fresh breadcrumbs
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon capers
3 teaspoons raisins
8 anchovy fillets, finely chopped
2 tablespoons extra virgin olive oil
small olives, to serve

Preparation method

Preheat oven to 200°C (180°C fan). Roast capsicums for about 10 minutes until skins are charred and can be peeled off easily. Peel skin from capsicums, then halve or quarter lengthways, depending on size. Remove seeds and discard.

Mix ingredients together for filling, seasoning with salt and freshly ground pepper to taste. Set aside.

Lay capsicum pieces on a dry surface and divide filling between them. Roll up to enclose and secure with a wooden toothpick. Place on a baking tray, sprinkle liberally with dried breadcrumbs and drizzle with a little
olive oil. Bake for 15-20 minutes.

Serve stuffed peppers warm or cold, with a bowl of small olives on the side.

Penne napolitano

Green dressing

Dorothy the Dinosaur cake

Laugenbrezel

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