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Baked Vegetarian Three Cheese and Chilli Baby Stuffed Capsicums

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Dinner (2274)      Lunch (1798)      Vegetarian (1517)      Baked (68)      Cheeses (5)      Red capsicum (4)     

Baby capsicum filled with three cheeses and chilli

Capsicum is generally filled with meat however as I rarely eat red meat, I have made it for vegetarians.

The mixture of the three cheeses, make this a very interesting and unusual way to make the capsicums.

If you like hot dishes, double the amount of chilli in this recipe.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 2 servings

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

Mix well.

Mixed ingredients

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.


I served these with left over sushi

Plated cheesy baked capsicums

#Red capsicum
I like this Recipe - 6
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