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Chorizo-stuffed Capsicum

Time: 40 minutes. Serves: 4


  • 4 small red capsicums

  • ½ cup lentils, cooked (as per packet instructions)

  • 2 tbs. olive oil + extra

  • 2 chorizos, diced

  • 1 clove garlic, finely diced

  • 1 tomato, finely chopped

  • ½ bunch parsley, finely chopped

  • ¼ cup fetta, crumbled


  • 1.

    Pre heat the oven to 180C.

  • 2.

    Carefully cut the top off of the capsicums and reserve. With a spoon or melon baller remove all the seeds and membrane of the inside of the capsicums. Place on a tray.

  • 3.

    Heat oil in a pan and add the chorizo. Cook for 2-3 minutes until golden brown. Now add the garlic and tomatoes and sauté for a further 2 minutes. Remove from the heat and add the cooked lentils, parsley and fetta.

  • 4.

    Fill the cavity of each capsicum with the chorizo and lentil mixture. Place the tops of the capsicums back on and drizzle with extra oil.

  • 5.

    Bake in the oven for 25 minutes.

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