Slow-Roasted Stuffed Capsicum

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: 1 hr 40 mins
• Serves: 4

Ingredients

• 1  large red capsicum
• 1  large green capsicum
• 100  g sun-dried tomatoes
• 150  g  marinated mushrooms
• 100  g  marinated feta, crumbled
• 2  tablespoons pine nuts, toasted
• 1  tablespoon fresh oregano, coarsely chopped
• 2  teaspoons fresh rosemary, coarsely chopped
• 1  tablespoon fresh lemon juice
• 4  garlic cloves, finely chopped
• 2  tablespoons olive oil
•  crusty bread, to serve
•  mixed salad green, to serve

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.