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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
Author: sbaskitchen
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
  1. Preheat oven to 190° C.
  2. Line a baking tray with baking paper.

  3. Cut mini capsicums in half lengthwise, leaving stalks intact, remove the seeds, and lay each half on the prepared baking tray.

  4. In a medium bowl, combine ricotta, egg, Parmesan cheese, herbs, salt and pepper.

  5. Fill capsicum halves with the ricotta mixture, smear half a teaspoon of basil pesto over each and top with a cherry tomato half.
  6. Drizzle with a little olive oil and season with salt and pepper
  7. Bake for 20 minutes.