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Ricotta-stuffed capsicums

Ricotta-stuffed CapsicumsRecipes+
4
10M
4M
14M

Ingredients

Method

1.Place capsicum in a large heatproof bowl. Cover with boiling water; stand for 3 minutes. Drain. Place, cut-side up, on a greased baking tray.
2.Preheat an oven-grill to high. Using a fork, coarsely mash butter beans in a medium bowl. Add tomato, celery, ricotta, 2 tablespoons dill and walnuts; stir gently to combine. Season.
3.Spoon ricotta mixture equally into capsicum cavities. Drizzle with oil. Grill for 3-4 minutes or until cooked but just soft. Sprinkle with extra dill. Serve with sourdough and salad.

Meat lovers: Replace butter beans with 200g cooked mince. Make ahead: Stuff capsicums up to 4 hours ahead. Cover, then refrigerate. Bring to room temperature to grill.

Note

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