Slow-roasted capsicums filled with mushroom & feta

Cooking Vegetarian Slow-roasted capsicums filled with mushroom & feta

Serve up a vegetarian taste sensation of sweet, oven-roasted capsicum and creamy feta.

Lables: Egg free Fish free Shellfish free
  1. Preheat oven to 160°C. Cut capsicums in half lengthways. Scoop out seeds and membrane. Place capsicum, cut-side up, in a roasting pan.
  2. Combine the semi-dried tomatoes, mushrooms, feta, pine nuts, oregano, rosemary, lemon juice, garlic and half the oil in a bowl. Spoon among capsicum and drizzle with remaining oil. Cover with foil and bake in preheated oven for 1 hour or until tender. Uncover and bake for a further 20 minutes or until brown.
  3. Divide the capsicum among serving plates and serve with bread and salad.

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1 large red capsicum
1 large green capsicum
100g semi-dried tomatoes
150g bought marinated mushrooms
100g marinated feta , crumbled
2 tbsp toasted pine nuts
1 tbsp coarsely chopped fresh oregano
2 tsp coarsely chopped fresh rosemary
1 tbsp fresh lemon juice
2 garlic cloves, crushed
2 tbsp olive oil
Crusty bread, to serve
Mixed salad leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
1:20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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