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.
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.
Simple food 
These are awesome. We usually buy them from our Turkish grocer, but I like the idea of adding herbs myself 🙂 Thanks!
How fortuitous! Bought some baby capsicums today!