Thursday, February 25, 2010
Capsicums - 3 halved, seeds removed
Olive oil - 2 tbsp
Ricotta cheese - 1/4 cup
Cherry tomatoes - 12-15, halved
Red onion - 1 small, thinly sliced
Lemon rind - 1 grated
Garlic clove - 1 crushed
Basil leaves - 1/2 cup torn
1. Preheat oven to 350 F
2. Toss the capsicum in half the oil, then place on a baking tray.
3. In a medium bowl, add the ricotta, tomatoes, onion, rind, garlic and half the basil. Mix well and use this to fill the capsicum.
4. Sprinkle the remaining oil on the stuffed capsicum and bake for 20-25 minutes.
5. Garnish with remaining basil.