Name: Mediterranean stuffed capsicums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 4 red capsicums, halved, deseeded; 400g can Cannellini Beans, drained, rinsed; 2 vine-ripened tomatoes, deseeded, finely chopped; 1 zucchini, finely chopped; 3 green shallots, thinly sliced; 80g feta, crumbled; 40g (1/4 cup) pitted kalamata olives, chopped; 62.50 ml chopped fresh continental parsley; 2 tsp finely grated lemon rind; 200g grape tomatoes, halved; 100g baby rocket; 2 tsp balsamic vinegar

Mediterranean stuffed capsicums

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Flavorful and easy veggie main dish. Perfect for a delicious dinner.

Ingredients:

4 red capsicums, halved, deseeded
400g can Cannellini Beans, drained, rinsed
2 vine-ripened tomatoes, deseeded, finely chopped
1 zucchini, finely chopped
3 green shallots, thinly sliced
80g feta, crumbled
40g (1/4 cup) pitted kalamata olives, chopped
62.50 ml chopped fresh continental parsley
2 tsp finely grated lemon rind
200g grape tomatoes, halved
100g baby rocket
2 tsp balsamic vinegar

Instructions:

Preheat the oven to 200°C (180°C fan forced). Line a baking tray with baking paper and arrange the capsicums cut side up. Roast for 10 minutes.
In a large bowl, combine beans, chopped tomato, zucchini, green shallot, feta, olives, parsley, and lemon rind. Toss well and season with pepper to taste.
Remove excess liquid from the capsicums. Stuff each capsicum with the filling mixture. Bake until capsicums are tender and golden, about 15-20 minutes.
Combine halved tomatoes and rocket in a bowl. Drizzle with vinegar and gently toss. Serve the stuffed capsicums with the tomato and rocket salad.

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