Ingredients:
1 large red capsicums
1 large green capsicum
100 g sun-dried tomatoes
150 g marinated mushrooms
100 g marinated feta, crumbled
2 tablespoons pine nuts, toasted
1 tablespoon fresh oregano, coarsely chopped
2 teaspoons fresh rosemary, coarsely chopped
1 tablespoon fresh lemon juice
4 garlic cloves, finely chopped
2 tablespoons olive oil
crusty bread, to serve
mixed salad greens, to serve
Directions:
Preheat the oven to 160 C, cut the capsicums in half lengthways, scoop out the seeds and place the capsicum halves, cut-side up in a roasting pan.
Combine the semi-dried tomatoes, mushrooms, feta, pine nuts, oregano, rosemary, lemon juice, garlic and half the oil in a bowl; spoon among the capsicum halves and drizzle with the remaining oil; cover with foil and bake in the preheated oven for 1 hour or until tender; uncover and bake for a further 20 minutes or until brown.
Place the capsicum halves on 4 individual serving plates and serve with warm crusty bread and salad.
Servings: 4
Time preparation: 20 min.
Time total: 100 min.