Final Friday Feedstuffs

As we head into the change of seasons, a warming and hearty dish.

Capsicum Cuties

Ingredients;

      6 large red or yellow capsicums (peppers)

      1 can kidney beans, drained and washed

      Half can of crushed Italian tomatoes

      Teaspoon each of the following fresh herbs; parsley, chives, basil

o   OR 1 teaspoon total of dried mixed Italian herbs as an alternative

      Good pinch of salt and cracked black pepper

      Goats cheese log cut into 6 rounds

      Extra virgin olive oil

Method;

Pre-heat oven to 400’F/200’C.

Wash the capsicums well and then dry.  Press down on the stalk until it breaks free.  Remove it with the seed ball and tip out all loose seeds.  Reach in and tear away the pith membranes. Run a paring knife very lightly over the skins, just enough to pierce and create strips on the surface. Place these onto the baking dish, slightly apart.

Mix the beans, tomatoes and seasonings together and divide evenly between the capsicums. Top off with the cheese rounds, fitted neatly into the opening.  Use a basting brush to liberally dress the skins and top w with the oil and place in oven for 15-20 minutes.  The skins should blacken slightly.

Serve with steamed rice and spinach or chard.


(Forgot to take a piccie of the last lot I made...tsk... but this comes close (thank you friend Google)...