Slow-Roasted Stuffed Capsicum Recipe

Name: Slow-Roasted Stuffed Capsicum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red capsicum; 1 large green capsicum; 100 g sun-dried tomatoes; 150 g marinated mushrooms; 100 g marinated feta, crumbled; 2 tablespoons pine nuts, toasted; 1 tablespoon fresh oregano, coarsely chopped; 2 teaspoons fresh rosemary, coarsely chopped; 1 tablespoon fresh lemon juice; 4 garlic cloves, finely chopped; 2 tablespoons olive oil; crusty bread, to serve; mixed salad green, to serve

Servings: persons

1 large red capsicum
1 large green capsicum
100 g sun-dried tomatoes
150 g marinated mushrooms
100 g marinated feta, crumbled
2 tablespoons pine nuts, toasted
1 tablespoon fresh oregano, coarsely chopped
2 teaspoons fresh rosemary, coarsely chopped
1 tablespoon fresh lemon juice
4 garlic cloves, finely chopped
2 tablespoons olive oil
crusty bread, to serve
mixed salad green, to serve

1
Preheat the oven to 160 degrees C, cut the capsicums in half lengthways, scoop out the seeds and place the capsicum halves, cut-side up in a roasting pan.
2
Combine the semi-dried tomatoes, mushrooms, feta, pine nuts, oregano, rosemary, lemon juice, garlic and half the oil in a bowl; spoon among the capsicum halves and drizzle with the remaining oil; cover with foil and bake in the preheated oven for 1 hour or until tender; uncover and bake for a further 20 minutes or until brown.
3
Place the capsicum halves on 4 individual serving plates and serve with warm crusty bread and salad.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large red capsicum, 1 large green capsicum, 100 g sun-dried tomatoes, 150 g marinated mushrooms, and more.

Yes, Slow-Roasted Stuffed Capsicum falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow-Roasted Stuffed Capsicum

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