Slow-roasted Stuffed Capsicum

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 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

Recipe

• 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.