I purchased some actually ripe capsicums from the market final week, that actually had for use up, so I made some stuffed capsicums. 😎😍
These had been very filling, however very scrumptious. It was so good to have one thing totally different. 😇
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The filling relies off a recipe from elavegan, however as a abstract it’s chickpeas, greens, spices and condiments cooked collectively. 😊
I topped the capsicums off with some homegrown spring onions. 👌
The tactic was fairly easy:
1. Preheat oven to 220°C and line a baking tray with parchment paper.
2. Minimize the tops off every capsicum and place the tops and bottoms on the baking tray.
3. Bake for 30 minutes.
4. Spoon in filling and prime with spring onions.
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