Ingredients 3 baby capsicums 125 g drained ricotta cheese 60 g fetta cheese ½ cup parmesan, grated
½ onion, chopped
½ clove garlic, crushed
½ cup breadcrumbs
½ red chilli, seeded & diced, or chilli flakes to taste
¼ cup parsley, finely chopped
1 large egg, lightly beaten
Preheat the oven to 180° or 160° if fan forced.
Cut the tops off the capsicums, leaving stems intact if possible as it looks nicer.
top cut off capsicum
Cut out the seeds and scoop out the insides with a spoon, taking care not to pierce the bottom or sides of the capsicums.
Scooped out capsicums
Put the capsicums in a greased baking dish.
Capsicums in baking dish
Heat a bit of oil in a large frying pan or wok and cook the onion and garlic for 5 minutes.
Cool slightly. Add remaining ingredients to the pan and season with pepper.
Add ingredients to pan
Spoon this filling into the capsicum shells.
Push the filling down so it goes everywhere
Cover with the tops of the capsicum.
Ready to be baked
Add ½ cup of water to the dish and drizzle with a bit of oil.
Bake uncovered for 20 minutes.
Loosely cover with foil and bake for about 15 minutes more.