Stuffed capsicum
Try our delicious stuffed capsicum recipe featuring vibrant red peppers filled with creamy ricotta cheese, juicy cherry tomatoes, and aromatic garlic and basil. Perfectly seasoned with lemon zest and olive oil, this dish is a flavorful and nutritious treat. Ideal for a delightful appetizer or a light main course.
- 25 Jan 2025
- Cook time 25 min
- Prep time 10 min
- 3 Servings
- 8 Ingredients
Stuffed capsicum is a delightful dish that combines vibrant flavors and wholesome ingredients. This recipe features red peppers filled with a mixture of ricotta cheese, cherry tomatoes, onions, lemon zest, garlic, and fresh basil leaves. It is not only visually appealing but also packed with nutrients. Perfect for a light lunch or a healthy dinner, these stuffed capsicums are sure to please your taste buds.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Cut the tops off the red peppers and remove the seeds and membranes.
- Lightly brush the outside of the peppers with a small amount of the olive oil.
- Dice the onion and mince the garlic cloves.
- Cut the cherry tomatoes into halves.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion to the skillet and sauté for about 5 minutes, until they become translucent.
- Add the minced garlic and halved cherry tomatoes to the skillet. Cook for another 2-3 minutes, stirring occasionally.
- Remove the skillet from heat. Stir in the ricotta cheese, lemon zest, and basil leaves.
- Season with salt and pepper to taste, mixing everything thoroughly.
- Spoon the ricotta mixture into each of the prepared peppers, filling them thoroughly.
- Place the stuffed peppers upright in a baking dish.
- Drizzle the remaining olive oil over the top of the stuffed peppers.
- Cover with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are lightly browned.
- Remove the baking dish from the oven and let the stuffed peppers cool for a few minutes.
- Garnish with additional basil leaves if desired.
- Serve warm and enjoy your delicious stuffed capsicums as a savory appetizer, side dish, or light meal!
Tips:
- Blanch the peppers: Blanching the peppers in boiling water for 2-3 minutes before stuffing can make them more tender and easier to eat.
- Pre-cook the filling: Sauté the onions and garlic before mixing them with the other filling ingredients to enhance their flavors.
- Use a baking dish: Place the stuffed peppers in a baking dish to keep them upright and ensure even cooking.
- Cover with foil: Cover the dish with aluminum foil to prevent the tops of the peppers from burning while allowing them to cook thoroughly.
- Optional topping: Sprinkle some grated cheese or breadcrumbs over the stuffed peppers before baking for an extra layer of flavor and crunch.
This stuffed capsicum recipe is a wonderful combination of fresh ingredients and bold flavors. The sweet peppers complement the creamy ricotta and the bright notes from the lemon zest perfectly. This dish is easy to prepare and can be a great addition to any meal, whether served as a main course or a side dish. Enjoy the delightful flavors and the satisfaction of a home-cooked meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 130kcal | 6% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 3.17g | 8% |
| Sugar 7g | 7% |
| Fat | |
| Fat 24g | 29% |
| Saturated 6g | 19% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 20mg | 4% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 1.25mg | 8% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 110mg | 126% |
| Vitamin E 1.65mg | 11% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.93mg | 8% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 460mg | 14% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 66mg | 4% |
| Zinc, Zn 1.18mg | 11% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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