Stuffed Capsicums

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


  • 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


  1. Preheat oven to 180°C.
  2. Remove all seeds and membranes from the capsicums and set the shells in a sponge roll tin, cut side up.
  3. 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.
  4. Divide 1 Tbsp oil between the halves, and pour the rest into the baking tin.
  5. Scatter the oregano over the capsicum halves.
  6. Bake for 40 minutes or until the capsicums are soft and the stuffing mixture has cooked into a rich tangle.
  7. Serve warm.

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