Healthy seasonal baked capsicum recipe
April 21, 2017
Autumn is a great period for adding capsicum (peppers) and eggplant to the menu. They never seem to be quite ready in summer with the tomatoes, zucchini and cucumber but as those plants fade they hit their stride. We have had a lovely supply of capsicum at the moment. Last week I shared a new baked capsicum and macadamia dip and this week I have been stuffing them with the last of the tomatoes and basil. This recipe is a mix of summer and autumn. It is a celebration of the last of the vibrant and abundant harvests before everything slows down and becomes just green and green….
If you are not growing your own, go and grab the ingredients for this meal and enjoy it while the produce is nutrient dense and at it’s best.
I hope you enjoy this recipe with your family this weekend. The flavours are sweet, intensified by baking and the addition of the fresh herbs.
Tomato and herb stuffed baked capsicum
Heat the oven to 170 degrees celcius
Per capsicum. cut the top off about a third of the way down and scoop out the core and seeds
Fill with the tomatoes, herbs and sprinkle with the dried chilli and salt and pepper. Push the ingredients down hard to fill well.
Drizzle the olive oil and coconut amino over each one
Cover with foil and place into the over to bake for 55 minutes
Remove from the oven, add additional fresh basil leaves and serve
Enjoy the flavours of Autumn before meals change to the heavier, slow cooked alternatives we crave in the cold weather.
Have a wonderful weekend. Start to think about what you will grow over Winter this year.
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