Stuffed Rolled Capsicum / Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A tapas style Antonio Carlucco recipe from Australian House & Garden magazine. Can be eaten hot or cold. Ingredients:
4 large red capsicums |
2 tablespoons dried breadcrumbs |
olive oil |
1 tablespoon pine nuts |
1/4 cup fresh breadcrumb |
1 tablespoon flat leaf parsley, finely chopped |
1 teaspoon capers |
3 teaspoons raisins |
8 anchovy fillets, finely chopped |
2 tablespoons extra virgin olive oil |
1 small olive, to serve |
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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