Baby capsicums stuffed with feta and herbs

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Sometimes I need to sieze the moment and make something delicious just because I see an item at the fruit and vegetable shop that screams, “Buy me!”. These baby capsicums did just that. I scraped out the core and the seeds, stuffed them with marinated feta and heaps of herbs and roasted them for about 15 minutes in a hot oven. We ate them with chewy sourdough for lunch and they were really good. They’d be excellent as part of a tapas selection, or passed around before dinner with a glass of reisling. The quanitities in the recipe are pretty flexible, so experiment with what you have on hand. Pine nuts would be a good addition as would a little garlic, some lemon zest or a few finely chopped kalamata olives.

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Serves 2 for lunch or around 4 for tapas

6 baby capsicums (bell peppers)
120g marinated feta
3 tablespoons fresh herbs, finely chopped – the usual chives, basil, oregano, flat leaf parsley went into mine
freshly ground black pepper

Preheat the oven to 180 C. Run a sharp knife around the stalk of the capsicums and remove the cores then scrape out the seeds with a teaspoon. In a small bowl mash up the feta and the herbs with a fork until they are combined, but leaving the feta still a little chunky. Season with freshly ground black pepper. Fill up the cavities of the capsicums with the feta and herb mixture and then place on a baking tray lined with silicon paper in the oven. Cook for 15 minutes. Serve them hot or warm, spread on sourdough, or just on their own.

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