Capsicum stuffed with ham, cheese and tomatoes
We’re absolutely loving this stuffed roasted capsicum dish from reader Angie Holst. Try it and you’ll know what we’re talking about.
100 g, halved
Trimmed leg ham
100 g, fat trimmed, chopped
50 g, (button variety), thinly sliced
White sourdough bread
80 g, finely chopped
70 g, chopped
- 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.
- Sprinkle with the mozzarella and bake for 20 minutes or until the capsicum is softened, bread is golden and cheese has melted.
SERVING SUGGESTION: mixed salad drizzled with balsamic vinegar, plus crusty bread, such as ciabatta.