Capsicums Stuffed with Goat's Cheese
INGREDIENTS
4 large red or yellow capsicums
16 cherry tomatoes
2 tablespoons capers
16 black olives
100 grams soft goat’s cheese
2 cloves garlic, thinly sliced
8 anchovy fillets
fresh thyme sprigs
60 mls olive oil
zest of 1 lemon
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180C. Cut the capsicums in half through the stem, remove the seeds and place in a shallow baking dish. Divide the tomatoes, capers, black olives, cheese and garlic between the capsicums and lay an
anchovy and sprig of thyme on top. Mix the oil and zest, drizzle over the top and season with salt and freshly ground pepper.
Roast in the oven for 40-50 minutes or until tender and golden but not falling apart. Serve as an entrée, part of an antipasto platter or to accompany a full meal.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.