Halved capsicums filled with tomatoes, olive paste topped with fetta and roasted.


  • 2 red capsicums

  • 2 yellow capsicums

  • 4 med ripe tomatoes, peeled

  • 2 tbsp black olive paste

  • 2 cloves of garlic, cut into slivers

  • 4 tbsp extra virgin olive oil

  • 8 slices of Australian fetta cheese

  • Salt & Pepper

  • fresh basil leaves


  • 1.

    Preheat oven 180C

  • 2.

    Wash capsicums and cut in halves lengthwise, seed and cut membranes out

  • 3.

    Cut tomatoes into quarters. fill each capsicum with half - two pieces each

  • 4.

    Place one or two slivers of garlic in each capsicum half and add 1 tsp of olive paste, spoon over 2 tsp olive oil.

  • 5.

    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

  • 6.

    Remove and garnish with basil leaves.

  • 7.

    Serve with Steak or just wonderful on their own with crusty bread

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 413kj
  • Fat Total 33g
  • Saturated Fat 12g
  • Protein 15g
  • Carbohydrate 13g
  • Sugar 8g
  • Sodium 737mg

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.

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If you don't have fresh basil use can use a little pesto instead!

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