adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stuffed baby capsicums with sweet potato mash
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 4 baby red capsicums or large vine-ripened tomatoes
  • 125g haloumi cheese, diced
  • 125.00 ml shallots (spring onions), finely chopped
  • 40ml (2 tbsp) olive oil
  • 2 garlic cloves, crushed
  • 20.00 gm bought pesto
  • 20.00 ml chopped flat-leaf parsley
  • 40.00 ml fresh white breadcrumbs
  • 300g sweet potato, peeled, chopped
  • 25g unsalted butter
  • 20.20 gm thickened cream
Instructions:
  • Preheat the oven to 180°C. Cut off the tops of the capsicums and set them aside. Remove and discard the core and seeds.
  • In a bowl, mix haloumi cheese, half of the shallots, oil, garlic, pesto, parsley, and breadcrumbs. Fill the capsicums with the mixture, pack it in tightly, replace the lids, and transfer to a baking tray. Drizzle the remaining oil over the capsicums. Bake for 20 minutes.
  • Cook the sweet potato until tender. Drain, and mash it with butter and cream until smooth. Season the mash and mix in the rest of the shallots. Serve each person two capsicums with a generous portion of the sweet potato mash.

Similar Recipes