Name: Roasted baby red capsicums
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 150 gram button mushrooms, diced; 2 clove garlic, finely chopped; 2 tablespoon baby capers; 1/3 cup (55g) pitted black olives, roughly chopped; 8 grape tomatoes, quartered; 2 tablespoon chopped parsley; 1/2 cup (35g) fresh breadcrumbs; 8 baby red capsicums

Roasted baby red capsicums

Serves 6

Prep

15M

Cook

35M

Total

50M

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Ingredients

2 tablespoon olive oil

150 gram button mushrooms, diced

2 clove garlic, finely chopped

2 tablespoon baby capers

1/3 cup (55g) pitted black olives, roughly chopped

8 grape tomatoes, quartered

2 tablespoon chopped parsley

1/2 cup (35g) fresh breadcrumbs

8 baby red capsicums

Method

1.Preheat oven to hot, 200°C. Grease a baking dish.

2.Heat 1 tablespoon of oil in a small frying pan; cook mushrooms 3-4 minutes, until soft. Add garlic; saute 1 minute.

3.Remove from heat. Add capers, black olives, tomatoes, parsley and fresh breadcrumbs; mix well. Season to taste.

4.Slice tops from baby capsicum and scoop out seeds. Place in prepared dish.

5.Stuff capsicum with mushroom mixture; drizzle with remaining oil. Bake 30 minutes, until very tender. Serve warm or at room temperature.

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Ingredients

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