Name: Slow-roasted capsicums filled with mushroom & feta
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 1
Ingredients: 1 large (about 250g) red capsicum; 1 large (about 250g) green capsicum; 100g semi-dried tomatoes; 150g bought marinated mushrooms; 100g marinated feta (South Cape brand), crumbled; 40.00 ml toasted pine nuts (Ducks brand); 20.00 ml coarsely chopped fresh oregano; 2 tsp coarsely chopped fresh rosemary; 21.00 gm fresh lemon juice; 2 garlic cloves, crushed; 36.40 gm olive oil; Crusty bread, to serve; Mixed salad leaves, to serve

Slow-roasted capsicums filled with mushroom & feta

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Prep Time:
20 minutes

Cook Time:
80 minutes

Total Time:
100 minutes

Roasted bell peppers with tangy feta - a luxurious vegetarian dish.

Ingredients:

Crusty bread, to serve
1 large (about 250g) red capsicum
1 large (about 250g) green capsicum
100g semi-dried tomatoes
150g bought marinated mushrooms
100g marinated feta (South Cape brand), crumbled
40.00 ml toasted pine nuts (Ducks brand)
20.00 ml coarsely chopped fresh oregano
2 tsp coarsely chopped fresh rosemary
21.00 gm fresh lemon juice
2 garlic cloves, crushed
36.40 gm olive oil
Mixed salad leaves, to serve

Instructions:

Preheat your oven to 160°C. Slice the capsicums in half lengthwise and remove the seeds and membrane. Arrange the capsicum halves cut-side up in a roasting pan.
In a bowl, mix semi-dried tomatoes, mushrooms, feta, pine nuts, oregano, rosemary, lemon juice, garlic, and half of the oil. Stuff mixture into capsicum, drizzle with remaining oil. Bake covered in a preheated oven for 1 hour until tender, then uncover and bake for an additional 20 minutes until browned.
Arrange the capsicum on serving plates and accompany with bread and salad.

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