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Baby capsicums filled with pistachio pesto and goat's cheese
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Prep Time:
55 minutes
Cook Time:
30 minutes
Total Time:
85 minutes
Make vibrant stuffed bell peppers for a festive party platter.
Ingredients:
  • 8 baby red capsicums
  • 200g marinated goat's cheese, drained
  • 125.00 ml baby rocket leaves
  • 55g pistachio
  • 62.50 ml basil leaves
  • 20g parmesan
  • 2 garlic cloves, finely chopped
  • 125ml olive oil
Instructions:
  • To make the pistachio pesto, combine rocket, pistachios, basil, Parmesan, and garlic in a food processor. Pulse until finely chopped. While the processor is running, slowly pour in the oil until mixture is well combined. Season with salt and pepper to taste.
  • Preheat the oven to 160°C. Roast the capsicums on a tray until tender, about 30 minutes. Let them cool under foil for 30 minutes. Peel, remove stems, and seeds using a small knife and a teaspoon.
  • Evenly distribute goat's cheese and pesto inside the capsicums. Present them on a platter for serving.

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