Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI, Vegetarian
Course: Entree, Finger food, Side dish, Snacks
Favourite flavours: Easy recipes

Stuffed rolled capsicum

From the April 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

4 large, fleshy red and/or yellow capsicums
2 tablespoons dried breadcrumbs
olive oil

Filling:
1 tablespoon pine nuts
¼ cup (12g) fresh breadcrumbs
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon capers
3 teaspoons raisins
8 anchovy fillets, finely chopped
2 tablespoons extra virgin olive oil
small olives, to serve

METHOD

Preheat oven to 200°C (180°C fan). Roast capsicums for about 10 minutes until skins are charred and can be peeled off easily. Peel skin from capsicums, then halve or quarter lengthways, depending on size. Remove seeds and discard.

Mix ingredients together for filling, seasoning with salt and freshly ground pepper to taste. Set aside.

Lay capsicum pieces on a dry surface and divide filling between them. Roll up to enclose and secure with a wooden toothpick. Place on a baking tray, sprinkle liberally with dried breadcrumbs and drizzle with a little
olive oil. Bake for 15-20 minutes.

Serve stuffed peppers warm or cold, with a bowl of small olives on the side.