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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.