Stuffed Capsicum
These stuffed capsicums are the sort of low-fuss meal I keep coming back to. Stick to red or yellow capsicum as green can be polarising, and they turn a strange shade once baked.
They’re happy made ahead and served warm or at room temperature, which makes them ideal for lazy lunches or unfussy entertaining. Add a side salad, crumble over some feta and fresh herbs, and open a cold bottle of dry white wine. That’s dinner, sorted.
ingredients
- 1/2 cup buckwheat (or sub in other whole grain)
- 1/4 cup currants
- 1/4 cup pine nuts
- 1/4 cup caramelised onions
- 1 tbsp chopped sage
- 1 tbsp dried oregano
- 1 tsp capers, rinsed
- salt
- ground white pepper
- 4 small red capsicum
- 1 tbsp extra virgin olive oil
Cook the buckwheat in plenty of boiling water and drain well. Toss with currants, pine nuts, onions, herbs, capers and season to taste with salt and white pepper.
Cut the capsicum in half then remove the seeds and white membrane. Lay the capsicum (skin side down) in an ovenproof baking dish and fill each cavity with buckwheat mix.
Drizzle with olive oil and bake covered at 200 degrees Celsius for 25-30 until the capsicum are softened but not collapsing.
