Adapted from http://www.taste.com.au/recipes/28152/roasted+capsicums+stuffed+with+sil…
Ingredients
1 bunch silverbeet, stems removed, washed
Olive oil spray
2 bunches shallots, finely chopped
2 garlic cloves, crushed
200g feta, crumbled
200g ricotta or cottage cheese
1/4 cup fresh chopped flat-leaf parsley
2 tbs chopped dill
Pinch of grated nutmeg
2 eggs, lightly whisked
4 red capsicums, halved leaving stems intact, seeds removed
Mixed salad leaves, to serve
Method
Step 1
Preheat oven to 160°C. Place the silverbeet in a large saucepan over high heat. Cook, covered, turning occasionally, for 5-7 minutes or until silverbeet wilts. Remove from heat. Set aside for 15 minutes to cool slightly.
Step 2
Meanwhile, heat the spray oil in a medium frying pan over medium heat. Add the shallots and garlic and cook, stirring, for 2 minutes. Remove from heat.
Step 3
Use your hands to squeeze as much liquid from the silverbeet as possible. Coarsely chop. Combine the silverbeet, shallot mixture, feta, ricotta, parsley, dill, nutmeg and egg in a large bowl. Season with salt and pepper.
Step 4
Place the capsicums in a large roasting pan. Spoon the spinach mixture evenly among the capsicums. Bake in preheated oven for 30 minutes or until capsicums are tender and filling is golden brown. Serve immediately with salad leaves, if desired.