Mini Capsicum Stuffed with Ricotta and Fresh Herbs
I used to see the packs of brightly coloured mini capsicums and wonder what I could do with them. This recipe is the perfect way to use them, creating delicious finger food, picnic food, lunch box treats
Category:
Appetizer, Brunch, Entree, Finger Food, Lunch Box, Snacks, Starter
Style:
Gluten Free, Vegetarian
Keyword:
Capsicum, Ricotta
Quantity: 12 pieces
Ingredients
- 6 mini capsicum
- 6 tsp basil pesto
- 6 cherry tomatoes
- Extra virgin olive oil to drizzle
- Sea salt and freshly ground black pepper to season
FOR THE FILLING
- 100 g fresh ricotta cheese
- 1 tbsp Parmesan cheese, finely grated
- 2 tsp fresh basil, finely chopped
- 1 tsp rosemary, finely chopped
- 4 tbsp sorrel finely chopped
- 1 small egg, beaten
- ½ tsp sea salt
- ⅛ tsp freshly ground black pepper
Instructions
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Preheat oven to 190° C.
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Line a baking tray with baking paper.
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Cut mini capsicums in half lengthwise, leaving stalks intact, remove the seeds, and lay each half on the prepared baking tray.
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In a medium bowl, combine ricotta, egg, Parmesan cheese, herbs, salt and pepper.
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Fill capsicum halves with the ricotta mixture, smear half a teaspoon of basil pesto over each and top with a cherry tomato half.
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Drizzle with a little olive oil and season with salt and pepper
-
Bake for 20 minutes.
