Stuffed capsicum
Stuffed capsicum features red peppers filled with a creamy ricotta mixture, complemented by sautéed cherry tomatoes, onions, and fresh basil, baked to perfection. This vibrant dish is a healthy option for lunch or dinner.
Cook time 25 min
Prep time 10 min
Ingredients:
3 red peppers1/4 cup olive oil
3/4 cup ricotta cheese
1 cup cherry tomatoes
1 onion
2 tbsp lemon zest
2 garlic cloves
1/2 cup basil leaves
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.
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!
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.
Stuffed capsicum FAQ:
Bake the stuffed capsicum at 375°F (190°C) for a total of 40 minutes. Cover with aluminum foil for the first 25 minutes, then remove the foil and bake for an additional 15 minutes until the peppers are tender and the tops are lightly browned.
The stuffed peppers are done when they are tender to the fork, and the tops are slightly browned. You can also check by inserting a knife or fork to see if the peppers are soft.
Yes, you can substitute ricotta cheese with cottage cheese or cream cheese for a different texture and flavor. If you're looking for a dairy-free option, try using cashew cheese or a vegan ricotta alternative.
Store leftover stuffed capsicum in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave them until hot.
If you don't have cherry tomatoes, you can use diced regular tomatoes or even sun-dried tomatoes for added flavor. Just ensure to drain excess moisture from larger tomatoes before cooking.
Cooking 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.
Nutrition Facts
3 ServingsCalories 130kcal
Protein 8g
Carbohydrates 14g
Fiber 3.17g
Sugar 7g
Fat 24g
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