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Roasted capsicums stuffed with silverbeet, feta and dill
Roasted capsicums stuffed with silverbeet, feta and dill
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Whip up tasty roasted stuffed peppers, Mediterranean-style, for a speedy weeknight delight.
Ingredients:
  • 1 bunch silverbeet, stems removed, washed
  • 4 green onions, thinly sliced
  • 200g feta, crumbled
  • 200g ricotta
  • 62.50 ml fresh chopped flat-leaf parsley
  • 40.00 ml chopped dill
  • Pinch of grated nutmeg
  • 2 eggs, lightly whisked
  • 4 red capsicums, halved leaving stems intact, seeds removed
  • Mixed salad leaves, to serve
Instructions:
  • 1. Preheat your oven to 160°C. 2. In a large saucepan over high heat, cook the silverbeet covered, turning occasionally, for 5-7 minutes or until wilted. 3. Remove from heat and let it cool slightly for 15 minutes before using.
  • In a medium frying pan over medium heat, sauté the onion and garlic in oil for 5 minutes until the onion softens. Take off the heat.
  • Squeeze excess liquid from silverbeet using your hands, then roughly chop. Mix silverbeet with onions, green onions, feta, ricotta, parsley, dill, nutmeg, and egg in a large bowl. Season generously with salt and pepper.
  • In a large roasting pan, arrange the capsicums and evenly stuff them with the spinach mixture. Roast in a preheated oven for 30 minutes until the capsicums are tender and the filling is golden brown. Serve promptly with salad leaves, if desired.

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