Capsicum stuffed with ham, cheese and tomatoes
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
We’re absolutely loving this stuffed roasted capsicum dish from reader Angie Holst. Try it and you’ll know what we’re talking about.
Ingredients
Red capsicum
4 large
Cherry tomatoes
100 g, halved
Trimmed leg ham
100 g, fat trimmed, chopped
Mushrooms
50 g, (button variety), thinly sliced
Fresh basil
2 tbs
White sourdough bread
80 g, finely chopped
Olive oil
1 tbs
Mozzarella
70 g, chopped
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Cut the capsicum in half lengthways and discard the seeds and membrane. Place on the prepared tray. Combine the tomato, ham, mushroom, basil and bread in a large bowl. Add the oil and toss to combine. Divide the tomato mixture between the capsicum shells.
2
Sprinkle with the mozzarella and bake for 20 minutes or until the capsicum is softened, bread is golden and cheese has melted.
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