Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 475grams cob loaf
- 1tablespoons olive oil
- 1 onion, peeled, diced small
- 2 cloves garlic, peeled, minced
- 150grams fire roasted capsicum, chopped
- 1teaspoons smoked paprika
- 200grams cream cheese
- 1/2 cup sour cream
- 350grams cheddar, shredded
- 2teaspoons thyme, chopped
Description
Roasted red capsicum cob loaf is a gorgeous cheesy dish for picnics or packed lunches.
Method
Step 1 of 5
Preheat the oven to 180°C/160°C fan-forced. Use a bread knife to cut off the top of the cob loaf, remove the bread from inside the loaf leaving a 1cm shell.
Step 2 of 5
Dice the bread into bite-sized pieces add the hollowed out cob and pieces of bread onto a baking tray. Bake to toast the bread for 10 minutes.
Step 3 of 5
Add the olive oil to a heavy bottomed pot setting it onto medium-low heat on the stovetop for 1 minute. Stir in the onions, saute for 5 minutes until golden and translucent. Stir in the garlic and capsicum cooking for 3 minutes.
Step 4 of 5
Whisk in the cream cheese and sour cream stirring until melted. Add in the cheddar cheese a little at a time while continuing to whisk until all of the cheese is melted and combined.
Step 5 of 5
Mix in the chopped thyme seasoning the filling to taste with salt and pepper before pouring into the cavity of the cob loaf. Serve on a platter surrounded by toasted bread.
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