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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

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15 mins to prep

45 mins to bake

  1. Step 1

    Preheat a fan-forced oven to 180°C.

  2. Step 2

    Cut the tops off the capsicums, deseed and remove their pith. Keep the tops.

  3. 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.

  4. 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.

  5. 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!

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