Capsicums filled with Vegetables
Perfect Vegetarian Fare for Spring
Firstly I chopped up vegetables, and fried them in olive oil until just cooked.
Then I halved 2 freshly picked green capsicums, removing the membrane and seeds.
Placing the capsicum halves into a foil lined and olive oil sprayed tray,
they were then filled with the cooked vegetable mixture.
Mozzarella was grated over the top and I placed the tray into a pre heated oven
180 Celcius and cooked for about 25 minutes,
until the capsicums were soft and the cheese was melted.
What a delightful vegetable accompaniment, or served as a tasty entrée.
Vegetable Filled Capsicums
1 eggplant, cut into 1cm cubes
1 potato, peeled and chopped into 1cm cubes
2 celery stalks, finely chopped
1 zucchini, cut into 2cm cubes
1 onion, sliced finely
1 garlic clove, finely chopped
1 tablespoon salted capers, rinsed
3/4 cup Passata, (or 3 tomatoes, chopped)
Handful parsley, chopped
1 pinch dried oregano
1 cup grated mozzarella cheese
6 green capsicum, halved and with membrane removed.
1/4 cup olive oil
olive oil spray
Preheat oven to 180 degrees celsius.
Heat up a large frying pan, pour in the 1/4 cup olive oil, add eggplant and fry for 2 mins per side over a medium high heat. Add potato, celery, zucchini and onion, turn down to a medium heat and stir occasionally , cooking for 8 minutes.
Add the garlic, capers and chopped tomatoes. Cook another 3 minutes.
Ad the herbs, salt and pepper, tossing through the vegetable mixture.
Line a baking tray with foil. Spray lightly with olive oil and place the prepared capsicums, cut side up in the tray.
Put the vegetables into the capsicums, piling them high as they will shrink when baked.
Top with mozzarella, spray with a little olive oil and bake for 25 - 30 mins until the cheese is melted.
I would love to hear how you bake capsicums. Buon appetito, Merryn