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
- 4 red or green long capsicums
- 280 grams stale bread
- 80 ml (1/3 cup) soy milk or water
- Bunch of parsley, chopped
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 5 tablespoons olive oil
15 mins to prep
45 mins to bake
Preheat a fan-forced oven to 180°C.
Cut the tops off the capsicums, deseed and remove their pith. Keep the tops.
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.
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.
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!