Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
4 Ingredients
Number of servings
4
- 3/4 cup light smooth ricotta
- 3 spring onions, thinly sliced
- 125grams canned corn kernels, rinsed, drained
- 350grams capsicum mini vine sweet, halved lengthways, deseeded
Description
Four ingredients is all you need for these cheesy corn-stuffed mini capsicums. Try this healthier recipe for an easy afternoon snack for the kids.
Instruction tip
Tip:Sandwich capsicum halves together to prevent the filling falling out, when packing in lunch boxes.
Method
Step 1 of 4
Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper.
Step 2 of 4
Combine ricotta, white sections of onion and corn in a medium bowl. Season with pepper.
Step 3 of 4
Fill capsicum halves with ricotta mixture and place on tray (see Tips). Bake for 12 minutes or until filling is heated through and capsicums are tender.
Instruction tip
Tip:To freeze uncooked stuffed capsicums, place on a baking paper-lined tray and freeze for 2 hours, then transfer to an airtight container. Cook as required in an oven preheated to 240°C/220°C fan-forced for 18 minutes.
Step 4 of 4
Serve sprinkled with green sections of onion.
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