Slow-roasted capsicums filled with mushroom & feta

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

Recipe «Slow-roasted capsicums filled with mushroom & feta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.