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Slow-Roasted Stuffed Capsicum

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“Slow-roasted Capsicum stuffed with marinated mushrooms and feta cheese. Posted for the 2005 Zaar World Tour, this recipe has been adapted from a recipe in the October 2005 issue of the cooking magazine 'Australian Good Taste'.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 160ºC, cut the capsicums in half lengthways, scoop out the seeds and place the capsicum halves, 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 the capsicum halves and drizzle with the remaining oil; cover with foil and bake in the preheated oven for 1 hour or until tender; uncover and bake for a further 20 minutes or until brown.
  3. Place the capsicum halves on 4 individual serving plates and serve with warm crusty bread and salad.

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