Yoghurt Filled Capsicums / Bell Peppers

1. 1

   Cut around tops of capsicums to remove the stem and scrape out the white parts with a spoon, discard both.

2. 2

   Rub olive olive oil lightly over them and also lightly over the base of a baking tray.

3. 3

   Place cut side down into a cold oven set for 180C / 350F and cook around 20-30 minutes towards the top of the oven until they are just starting to blister, but the shape is still intact.

4. 4

   Refrigerate for at least 20 minutes.

5. 5

   Place lettuce leaves around the inside of each piece of capsicum and then fill with equal portions of greek yoghurt.

6. 6

   Top with paprika and season with salt and pepper to taste.

7. 7

   They may be served straight away or returned to the fridge a few hours if made in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.