Stuffed Capsicum

    Stuffed Capsicum


    23 people made this

    A colourful and tasty dish. The anchovies are an important ingredient for flavour, so don't be tempted to leave them out. Any residual sauce can be served over pasta.

    Serves: 8 

    • 4 green capsicums, halved and seeded
    • 1 (500g) loaf stale Italian bread, crumbled
    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 2 cloves garlic, crushed
    • 60g anchovy fillets, diced
    • 8 pitted green olives, diced
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon chilli flakes
    • 1 (410g) bottle of pasta sauce

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Place capsicums in a greased baking dish; set aside. Place crumbled bread in a large bowl and sprinkle with 1/2 cup water; set aside.
    2. Heat oil in a large frypan over low heat. Saute onion until translucent then stir in garlic. Let garlic cook for 2 minutes then stir into bread.
    3. Add anchovies, olives, olive oil, black pepper and chilli flakes. Mix until well blended.
    4. Fill capsicum halves with stuffing. Surround capsicum with pasta sauce and a small amount of water. Cover with foil.
    5. Bake in preheated oven for 45 to 60 minutes or until capsicums are tender. Uncover for the last 15 minutes of baking and baste occasionally with sauce.

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    Use coucsous - 06 May 2012

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