Roasted, Feta Stuffed Capsicums

feta peppers 2 1

Roasted Stuffed Capsicums   Makes 12 pepper cups/Serves 4 with leftovers (maybe)

6 red, yellow and/or orange capsicums
Olive oil
200g firm feta cheese
12 large cherry tomatoes
1 or 2 cloves garlic crushed or minced (or 2 tablespoons minced red onion)
Balsamic vinegar
1 - 2 tablespoons Bittersweet Italian Blend**
3 tablespoons chopped fresh parsley

     Preheat oven to 200°. Prepare peppers by slicing from tip to toe and removing stem, seeds and white veins. Rub them with olive oil then place skin side down on a rimmed and oiled baking tray. Slice feta and distribute equal amounts in pepper cups.  Top with tomato and garlic (or red onion). Drizzle a bit of Balsamic on each cup and then do the same with olive oil. Cook until bubbly and getting brown (will look a bit watery). Can hold at this point until ready to serve. Run under grill just before serving.  Place on serving platter and sprinkle with parsley.

**Can also use Bittersweet Tarragon, Zesty Garlic, So Savoury, Cajun Cookin', or Tandoori in this recipe.

    Roughly chop leftovers and use in a salad or as a topping on grilled meats.

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