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
Recipe author
Peter Gordon – Recipes from Homeland Community Days
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.
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Ingredients
Roast stuffed capsicums
1 red capsicum
halved lengthways and deseeded – keep stalks intact
8 basil leaves
tear into 2-3 pieces
½ garlic clove
thinly sliced
20g (about one heaped dessertspoon) feta
crumbled
¼ tsp smoked paprika
3-6 grapes
halved if large
4-6 cherry tomatoes
halved if large
1 tsp Pinoli pine nut
toasted
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.
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