Stuffed Rolled Capsicum / Bell Peppers

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READY IN: 40mins
Recipe by Rhiannon and Matt

A tapas style Antonio Carlucco recipe from Australian House & Garden magazine. Can be eaten hot or cold.

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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