favourite

Roast stuffed capsicums with pine nuts, tomatoes, grapes and feta

Peter Gordon's Delicious Stuffed Capsicum Recipe

2 - 4

Serves

10 mins

Prep Time

25 mins

Cook Time

Peter Gordon

Recipe author

Peter Gordon

Peter Gordon’s stuffed roast capsicum recipe is absolutely crammed full of beautiful flavours and textures. It can also easily be doubled to serve four. The recipe was created by Peter Gordon for the Homelands ‘Cooking for Older Adults’ Community Day.

Rate this recipe

Share

tag

Salads,

Everyday,

Vegetarian,

Lunch,

Ingredients

Roast stuffed capsicums

arrow

1 red capsicum

halved lengthways and deseeded – keep stalks intact

arrow

8 basil leaves

tear into 2-3 pieces

arrow

½ garlic clove

thinly sliced

arrow

20g (about one heaped dessertspoon) feta

crumbled

arrow

¼ tsp smoked paprika

arrow

3-6 grapes

halved if large

arrow

4-6 cherry tomatoes

halved if large

arrow

1 tsp Pinoli pine nut

toasted

arrow

½ tsp extra virgin olive oil

Method

For the roast stuffed capsicums

1

Turn the oven to 180°C, Fan Forced, line a square roasting dish with parchment.

2

Mix the basil, garlic, feta and smoked paprika together.

3

Note – if your feta isn’t salty then sprinkle with a little salt before roasting.

4

Pack into each capsicum half and sit in the roasting dish.

5

Poke the grapes and tomatoes in and sprinkle on the pine nuts.

6

Drizzle with the olive oil and grind with black pepper then roast in the upper oven until the capsicums have collapsed a little and the tomatoes softened, 20–25 minutes.

clock

Start Timer

Related recipes

Back to all recipes

quick-view
favourite

45 mins prep |

1 hrs cook

Summer Leg of Lamb & Roasted Stuffed Tomatoes with Butter Beans

quick-view
favourite

0 mins prep |

0 mins cook

Mexican Coleslaw

quick-view
favourite

15 mins prep |

1 hrs cook

Reverse Seared Tomahawk Steak

quick-view
favourite

15 mins prep |

0 mins cook

Wagyu and Rocket Bresaola Salad