Piemontese Capsicums Recipes
PIEMONTESE CAPSICUMS
A flavoursome and visually stunning recipe which will serve you equally well as an appetiser, as a light lunch or as part of a nearly vegetarian meal from Australian chef Iain Hewitson. This is a recipe which allows the key ingredients to be the stars: make sure you use the best quality ingredients you can find.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 53m
Yield 8 half capsicums, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190°C.
- Cut the capsicums in half lengthways and remove the ribs and seeds. Place them on an oven tray, with the cut side up.
- Then place the tomatoes, garlic, thyme, anchovies and pepper in the centre of each half, capsicum and spray generously with oil and cook in the oven for about 40 minutes or until they are tender.
- When they are almost ready, place a slice or two of goat's cheese on top of each capsicum and briefly return the capsicum to oven.
Nutrition Facts : Calories 155.7, Fat 11.1, SaturatedFat 7.4, Cholesterol 26.4, Sodium 334.1, Carbohydrate 3.4, Fiber 0.8, Sugar 2.1, Protein 11.1
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