Almond & Breadcrumb Stuffed Capsicum with Chilli & Capers
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 4.25 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 3tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 small shallot, finely chopped
- 2teaspoons crushed chillies
- 2tablespoons flat-leaf parsley, finely chopped
- 60grams fresh breadcrumbs
- 75grams Marcona almonds, finely chopped
- 1tablespoons salted capers, rinsed, drained, and finely chopped
- 400grams whole piquillo peppers, drained
Method
Step 1 of 3
Preheat the oven to 180°C. Heat 1 tablespoon of the olive oil in a small saucepan over a medium-high heat. Add the garlic, shallot, and crushed chillies, and cook for 30 seconds. Stir in the flat-leaf parsley and remove from the heat.
Step 2 of 3
In a small bowl, combine the breadcrumbs, almonds, capers, and garlic mixture. Stir in 1 tablespoon of the olive oil.
Step 3 of 3
Drizzle a medium baking dish with half of the remaining olive oil. Gently fill each piquillo pepper with about 1 tablespoon of the stuffing, and place the filled peppers in the baking dish. Drizzle the stuffed peppers with the remaining olive oil and bake for 20 minutes. Serve hot, warm, or at room temperature.
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