Stuffed Baby Capsicums (Bell Peppers) with Spinach and Tomato

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Stuffed Baby Capsicums (Bell Peppers) with Spinach and Tomato

Source: readysteadycook.ten.com.au Recipe by: Jared Ingersoll

 

 

6 baby red capsicums (bell peppers)

olive oil

1 garlic clove, crushed

1/2 long red chilli, seeded and sliced

3/4 cup tomato passata (sieved tomatoes)

1/4 cup basil leaves, plus extra to serve

1 cup baby spinach leaves

 

 

1. Preheat the oven to 200 C (400 F) fan forced.

 

2. Cut the tops from the capsicums and remove the seeds, place on a

baking tray, lined with baking paper and drizzle with olive oil,

season with salt and pepper.

 

3. Roast in the oven for 6 to 8 minutes or until blistered slightly.

 

4. Heat oil in a frying pan over a medium heat, add garlic and chilli

and cook, stirring, for 1 minute.

 

5. Add the passata and allow to simmer 3 minutes.

 

6. Season with salt and pepper, add basil and spinach and cook until

just wilted.

 

7. Spoon spinach and tomato mixture into the roasted capsicums,

scattered with extra basil leaves. Serve.