13th Jun 2018
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Stuffed Capsicums – for vegetarians and meat-lovers
Stuffed Capsicums: a one-stop meal

Stuffed capsicums are a bright and tasty way to serve your favourite veggies, and this recipe is very easy to adjust to suit your preferences.

Our version of this recipe is vegetarian, but the capsicums would also be delicious stuffed with meat. You can eat them warm or cold or as part of an antipasti.

 

Makes: 6

Ingredients

  • 1/2 onion, diced
  • 1 garlic clove, crushed
  • 100ml olive oil, plus extra for drizzling
  • 4 long narrow capsicums
  • 1 small eggplant, peeled
  • 4 Roma tomatoes, diced
  • 1 tablespoon capers
  • handful pitted black olives
  • pecorino, grated
  • 25g dry breadcrumbs
  • 100ml tomato passata

Method

Preheat the oven to 190 degrees Celsius.

In a frying pan over medium heat, sauté the onion and garlic in the olive oil for five minutes.

Dice one of the capsicums and add it to the pan with the eggplant, stirring every two minutes until the vegetables are par-cooked – about 10 minutes. Add the tomato, capers, olives and a little pecorino or cheese of your choice, then season to taste with salt and pepper. Cook for a further three minutes. Sprinkle a handful of breadcrumbs into the pan and stir well.

Cut the remaining three capsicums in half and stuff them with the filling.

Place some tomato passata in the base of a rectangular baking dish. Put the stuffed capsicums, in one layer, on the tomato passata. Sprinkle with the remaining breadcrumbs and drizzle with olive oil.

Cook the capsicums, uncovered, in the oven for 45 minutes. Check after 20 minutes and add more passata, or a little hot water, to the base of the pan if the liquid has dried up. Serve hot, warm or at room temperature.

Recipe taken from Sharing Puglia by Luca Lorusso and Vivienne Polak

A few simple ingredients are all you need to taste the sublime flavours of Puglia. Puglia is the secret that Italians have kept to themselves. Nestled in the heel of Italy, in between the blue hues of the Adriatic and Ionian seas, Puglia’s scenery is legendary: villages perched on limestone sea cliffs, quaint fishing towns with cobbled lanes and whitewashed houses, and silver-green olive groves filled with gnarled, ancient trees. But the food of Puglia is most legendary of all. Blessed with year-round sun, Puglia is a produce paradise brimming with fruit orchards, vegetable fields, the freshest seafood and the best olive oil in all of Italy.

You can purchase Sharing Puglia at cooked.com.

Published by Hardie Grant Books.

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