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This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
In Hungary and parts of Italy, where capsicums/peppers are a major commercial crop, a common cooking method is to cut them into halves, remove the seeds and membrane, and stuff a variety of mixtures into the bell-shaped shells and bake in an oven until all the flavours meld.
Serves 2-4
Ingredients:
- 2 red capsicums, halved lengthwise
- 100 g cherry tomatoes
- 12 black olives
- 2 cloves garlic, crushed in salt
- 1 large red chilli, deseeded and chopped
- 1 tsp capers, rinsed
- 4 slices sourdough or ciabatta, crumbed
- 2 Tbsp olive oil
- 8 sprigs fresh oregano, roughly chopped
Method:
- Preheat oven to 180°C.
- Remove all seeds and membranes from the capsicums and set the shells in a sponge roll tin, cut side up.
- Divide the cherry tomatoes, olives (pitted if wished, but leaving the stone in intensifies the flavour), garlic and salt, chilli, capers and breadcrumbs between the capsicum halves.
- Divide 1 Tbsp oil between the halves, and pour the rest into the baking tin.
- Scatter the oregano over the capsicum halves.
- Bake for 40 minutes or until the capsicums are soft and the stuffing mixture has cooked into a rich tangle.
- Serve warm.
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