Slow-Roasted Stuffed Capsicum

bluemoon downunder's Note:

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'.

• Total Time: 1 hrs 40 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 4

• 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.

Reviews

[EllieSos]

Fantastic... what else can I say. Left out the pine nuts because I cant get them in Hungary! But this was still superb... Full of flavour.