Stuffed Baby Capsicum with Tallegio Cheese Sauce

This is a fantastic entree for vegetarians, but could be a main using a full sized capsicum. It is inspired by a dish I ate at Stefano's in Mildura.


4 baby red capsicums
1 cup cooked lentils (if running out of time use canned lentils, but be careful of salt levels)
1 cup of fresh bread crumbs using day old bread (just tear or cut it roughly)
1/2 cup grated parmesan
1 egg
1/2 clove garlic (minced)
Extra virgin olive oil
freshly chopped basil and parsley
1 handful of pine nuts
Salt and pepper

150g Tallegio Cheese (Italian soft cheese)
3/4 cup cream

1 1/2 cups cous cous
equal quantity of vegetable stock
1 handfull of chopped silverbeet


First, cook the lentils in salted water until just tender. Drain them and let them cool.

Cut the top off each baby capsicum and using a teaspoon clean out the insides of the pepper including seeds and membrane.

Mix all the remaining ingredient together and stuff the capsicums to abut 1cm overfilled. Replace the lid loosely and bake in an oven at 180ÂșC for about 20 minutes.

While they are cooking place the cheese in a pan with half the cream and melt until a sauce consistency. Add more cream to taste, depending on how strong you like the cheese sauce.

At the same time pour hot stock over the cous cous, give it a stir in a bowl and cover. After about 5 minutes add the chopped silverbeet and stir in with a little olive oil and replace the cover.

To serve place cous cous on the plate, topped with the baby capsicums, and dress with the sauce.


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