I have spent the whole week having stuffed capsicums for lunch, and it's been a great week. Here is my favourite combination - inspired by the 3kg tin of sliced jalapenos that I also bought.
Ingredients
- 4 ripe red capsicums
- 1 small jar sliced, pickled jalapenos
- 50g goats cheese or feta
- 100g pork or chicken
- 1tsp Paprika
- 6 baby corns
- Grated cheddar cheese for topping
- balsamic vinegar, olive oil, salt, pepper
Capsicums
You want to get the capsicums into the oven as quick as you can. Chop them in half and deseed/destalk. Set the oven to bake at 200 degrees, and place the capsicums on an oven tray cut-side-down with some oil. Let them cook for about 15 mins while you prepare the other ingredients.Toppings
Chop the pork or chicken into very small cubes, and toss with salt, pepper and paprika. Fry on high heat with a little oil until cooked through - fry a little longer if you like crispy.Once the capsicums are soft and starting to go a bit black in places, remove them from the oven and set the oven to grill.
Turn the capsicums over and start filling them up.
- Chopped baby corn first.
- A generous helping of jalapenos.
- Crumbled goat's cheese.
- The pork or chicken from the fry-pan.
- The grated cheddar.
Grill these for about another 10 mins, drizzle a small amount of balsamic vinegar across the top, and season with salt / pepper to taste. I happen to have some really decent quality balsamic vinegar from my trip to Modena last month, and this really gave the dish a boost. Yummmmm.
I still have a drawer full of red capsicums in the fridge too.
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