Ingredients
Filling
Method
1.Heat oven to 180°C fan bake.
2.Mix all the filling ingredients together, reserving a third of the feta for topping.
3.Cut the stalk end off the capsicums, remove the seeds and make a cavity for stuffing (for larger ones, halve length-wise). Rub the skin with oil.
4.Stuff each capsicum, then then drizzle over oil.
5.Bake for 30-40 minutes until soft, adding the reserved feta in the last minute of cooking.
6.Add basil leaves and serve.
• When selecting capsicums, try to find ones that will stand up on their non-stalk end. • For a ready-made filling, use two cups of ready-made salad from the supermarket deli – rice, couscous or tabbouleh will work – and just add feta.
Note
