Recipe Oven-baked Stuffed Capsicums
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Main meals
Snacks
Probably the best way to use up stale bread because these capsicums are a whole lot more satisfying than croutons or bread crumbs! You’ll be impressed by how much flavour you can achieve with such a simple recipe.
You will need
Serves 2
- 4 red or green long capsicums
- 280 grams stale bread (gluten-free if required)
- 80 ml (1/3 cup) soy milk or water
- Bunch of parsley, chopped
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 5 tablespoons olive oil
Recipe: Nadia Fragnito
Directions
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Step 1
Preheat a fan-forced oven to 180°C.
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Step 2
Cut the tops off the capsicums, deseed and remove their pith. Keep the tops.
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Step 3
Remove the crust from the bread. Break the bread into chunks and place in a bowl along with the milk. Mix until the bread softens. Stir through the parsley, garlic, salt and 2 tablespoons of oil. Evenly pack the bread into the capsicums until all the stuffing is used up.
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Step 4
Pour 2 tablespoons of olive oil over the base of a casserole or baking dish. Place the capsicums in the dish, along with their tops. Drizzle the remaining olive oil over the capsicums.
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Step 5
Bake for 40–45 minutes or until the capsicum skins are softened and browned. You can serve these straight out of the oven or enjoy cold the next day!
Recipe: Nadia Fragnito
