Slow-roasted capsicums filled with mushroom & feta
Indulge in a delectable blend of flavors with our slow-roasted capsicums filled with a savory mix of mushrooms, sun-dried tomatoes, and creamy feta cheese. Enhanced with the nutty crunch of pine nuts and aromatic herbs like oregano and rosemary, this dish is perfect for any gourmet enthusiast. A touch of lemon juice and garlic adds the finishing zing, all roasted to perfection in olive oil. Ideal for a wholesome appetizer or main course!
- 15 Apr 2024
- Cook time 80 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
Welcome to a delicious and nutritious recipe for Slow-roasted Capsicums filled with Mushroom & Feta. This dish combines the rich flavors of roasted red peppers, savory mushrooms, and tangy feta cheese, adorned with the delightful crunch of pine nuts and the fragrant notes of herbs. It's perfect for a light lunch or a delightful appetizer.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the red pepper in half lengthwise and remove the seeds and membranes. Set aside.
- Finely chop the mushrooms and sun-dried tomatoes.
- Mince the garlic cloves.
- In a medium pan, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped mushrooms and sun-dried tomatoes to the pan, sautéing for about 5 minutes until the mushrooms are soft and any liquid has evaporated.
- Stir in the minced garlic, dried oregano, and rosemary. Cook for another 1-2 minutes until fragrant.
- Remove the pan from heat and mix in the lemon juice, pine nuts, and crumbled feta cheese. Stir well to combine.
- Lightly rub the outside of the red pepper halves with the remaining tablespoon of olive oil.
- Place the pepper halves in a baking dish.
- Spoon the mushroom and feta mixture into the hollowed-out peppers, packing the filling in firmly.
- Cover the baking dish with aluminum foil and place it in the preheated oven.
- Roast the peppers for 30 minutes, then remove the foil and continue roasting for another 10-15 minutes, until the peppers are tender and slightly charred on the edges.
- Remove the peppers from the oven and let them cool for a few minutes before serving.
- Optionally, drizzle a little extra olive oil or sprinkle with freshly chopped herbs before serving.
Tips:
- Ensure the capsicums are well-roasted for enhanced sweetness and a more complex flavor profile.
- If sun-dried tomatoes are packed in oil, drain them well before using to avoid making the filling too oily.
- Experiment with different herbs like basil or thyme for a unique twist on the flavor.
- Toast the pine nuts lightly in a dry pan before adding to intensify their nutty flavor.
- Let the stuffed capsicums cool slightly after roasting; they are easier to handle and their flavors meld together beautifully as they stand.
Enjoy these mouthwatering slow-roasted capsicums filled with mushroom and feta as a wholesome meal or as a satisfying accompaniment to your favorite main course. The combination of flavors and textures is sure to impress any food lover.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 5g | 13% |
| Sugar 9g | 9% |
| Fat | |
| Fat 20g | 22% |
| Saturated 5g | 18% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 40mg | 7% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.58mg | 45% |
| Vitamin B3 4.37mg | 27% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 60ug | 14% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 36mg | 38% |
| Vitamin E 1.76mg | 12% |
| Vitamin K 36ug | 31% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.57mg | 0% |
| Iron, Fe 3.90mg | 35% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 960mg | 28% |
| Selenium, Se 14ug | 26% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 2.07mg | 19% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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