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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'.”
1hr 40mins

Ingredients Nutrition


  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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