Roasted Stuffed Capsicums Makes 12 pepper cups/Serves 4 with leftovers (maybe)
6 red, yellow and/or orange capsicums
200g firm feta cheese
12 large cherry tomatoes
1 or 2 cloves garlic crushed or minced (or 2 tablespoons minced red onion)
1 - 2 tablespoons Bittersweet Tarragon 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 Italian, 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.