Halved capsicums filled with tomatoes, olive paste topped with fetta and roasted.
Preheat oven 180C
Wash capsicums and cut in halves lengthwise, seed and cut membranes out
Cut tomatoes into quarters. fill each capsicum with half - two pieces each
Place one or two slivers of garlic in each capsicum half and add 1 tsp of olive paste, spoon over 2 tsp olive oil.
Place capsicums on lined oven tray and roast for 40mins then top with sliced fetta and season with salt and pepper return to oven for 10-15mins
Remove and garnish with basil leaves.
Serve with Steak or just wonderful on their own with crusty bread
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
If you don't have fresh basil use can use a little pesto instead!
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