Yoghurt Filled Capsicums / Bell Peppers
- Reviews 3
Ready In: 40 mins
Serves: 4
Ingredients
- 4 bell peppers
- 1 tablespoon olive oil
- 1 cup lettuce leaf
- 1 cup Greek yogurt
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cracked black pepper
- 1⁄4 teaspoon salt
Directions
- Cut around tops of capsicums to remove the stem and scrape out the white parts with a spoon, discard both.
- Rub olive olive oil lightly over them and also lightly over the base of a baking tray.
- Place cut side down into a cold oven set for 180C / 350F and cook around 20-30 minutes towards the top of the oven until they are just starting to blister, but the shape is still intact.
- Refrigerate for at least 20 minutes.
- Place lettuce leaves around the inside of each piece of capsicum and then fill with equal portions of greek yoghurt.
- Top with paprika and season with salt and pepper to taste.
- They may be served straight away or returned to the fridge a few hours if made in advance.
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