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Stuffed Rolled Capsicum / Bell Peppers

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“A tapas style Antonio Carlucco recipe from Australian House & Garden magazine. Can be eaten hot or cold.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200c (180c with fan forced).
  2. Roast capsicums for about 10 mins until skins are charred & can be peeled off easily.
  3. Peel skin from capsicums, then halve or quarter lengthways. Remove seeds & discard.
  4. Mix the filling ingredients together, adding salt & pepper to taste & set aside.
  5. Lay capsicum pieces on a dry surface & divide the filling between them.
  6. Roll up to enclose & secure with a wooden toothpick.
  7. Place on a baking tray & sprinkle liberally with dried breadcrumbs & drizzle with a little olive oil.
  8. Bake for 15-20 minutes.
  9. Serve warm or cold with a bowl of olives on the side.

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