Roasted Stuffed Peppers
Some people call these capsicums.
This is one of the easiest, yummiest and prettiest veggie sides I’ve ever made.
These go very well with meat dishes.
Think of an explosion of the sweetest juices in your mouth. The peppers are caramelised and soft, while the tomatoes are just the best stuff in the world after mingling with basil and extra virgin olive oil.
Makes 6 roasted stuffed peppers.
3 large red peppers (or capsicums)
3 large tomatoes
6 leaves of fresh basil
5 tablespoons extra virgin olive oil
2 tablespoons breadcrumbs
2 tablespoons grated parmesan cheese
Preheat the oven to 170 deg Celsius, fan-bake/bake heat.
Dice up the tomatoes.
Slice off the tops of the red peppers and halve them.
Scoop out the innards of the red peppers until you get a “shell”.
Lay the red peppers on a baking tray lined with baking paper. Hollow side up. Fill the red peppers with the diced tomatoes.
Use a knife and bruise the basil leaves. Or slice them into strips.
Lay a leaf of basil on each stuffed red pepper half.
Drizzle 3 tablespoons of extra virgin olive oil over the stuffed red peppers. Use good quality oil for this. It makes a difference!
Add 2 tablespoons of grated parmesan cheese in a bowl.
Add 2 tablespoons of fine breadcrumbs to the cheese.
Add 2 tablespoons of extra virgin olive oil to the breadcrumbs-cheese mixture and combine well.
Gently place the breadcrumbs mixture on the top of the stuffed red peppers.
Place in a preheated oven at fan-bake or bake heat of 170 deg Celsius for 30mins or until the tops of the stuff peppers turn a gorgeous golden brown.
They are ready to eat when the breadcrumb toppings have turned golden brown.
Serve with meat dishes or pasta.
The printable version of this recipe is here –
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