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Stuffed Baby Capsicums

Yields1 Serving

it’s CRUMBING time.

 4 Baby Capsicums
 50 g Feta
 50 g Cream Cheese
 1 tsp Mrs Rogers Italian Herbs
 ½ tsp Mrs Rogers Pink Himalayan Salt
 2 tbsp Mrs Rogers Garlic and Italian Herb Crusting Crumbs
1

Preheat oven to 200C. Cut off the tops of the capsicum and bang out the seeds. Remove any ‘white’ flesh.

2

In a bowl combine the feta, cream cheese, Italian herbs and salt and mix to combine. Stuff the mixture into the capsicums and then press the top into the crusting crumbs so that they stick to the cheese filling. Cook until the capsicum starts to soften and the cheese mix is warmed through, around 8 minutes. Serve!