Name: Feta & herb stuffed baby capsicums
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 2 x 250g nets (about 10) baby red capsicums; 150g creamy feta; 100g fresh ricotta; 40.00 ml finely chopped fresh continental parsley; 20.00 ml finely chopped fresh dill; 2 tsp finely grated lemon rind; Freshly ground black pepper; 60ml (1/4 cup) fresh lemon juice; 36.40 gm extra virgin olive oil; 500.00 ml watercress sprigs, washed, dried, to serve

Feta & herb stuffed baby capsicums

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Delicious stuffed bell peppers that are as tasty as they are beautiful.

Ingredients:

2 x 250g nets (about 10) baby red capsicums
150g creamy feta
100g fresh ricotta
40.00 ml finely chopped fresh continental parsley
20.00 ml finely chopped fresh dill
2 tsp finely grated lemon rind
Freshly ground black pepper
60ml (1/4 cup) fresh lemon juice
36.40 gm extra virgin olive oil
500.00 ml watercress sprigs, washed, dried, to serve

Instructions:

Preheat the oven to 200°C. Cut the tops off the capsicums and set them aside. Using a small sharp knife, carefully remove and discard the membranes and seeds.
Combine the feta and ricotta in a bowl, mashing with a fork until smooth. Mix in the parsley, dill, and lemon rind, then season with pepper.
Fill capsicums with the flavorful feta mixture, seal with their tops, and drizzle with zesty lemon juice and oil. Roast in the oven for 20 minutes until soft. Transfer to a serving dish and garnish with fresh watercress.

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