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Stuffed Roast Capsicums with Leek, Bread & Herbs

Serves: 1

Preparation time: 10 minutes

Cooking time: 40 minutes

Ingredients

  • 1 slice Bürgen® Rye bread, torn into small pieces
  • 1 tbsp extra virgin olive oil
  • 1 small clove garlic, chopped finely
  • ½ (120g) leek, chopped finely
  • ¼ cup (20g) grated carrot
  • 2 tbsps curly parsley, chopped
  • 2 tbsps fresh oregano leaves
  • 2 tbsps finely grated Parmesan
  • 1 large red capsicum, halved lengthways

Method 

  1. Preheat oven to 200C.
  2. Heat the olive oil in a non-stick frying pan and add the garlic and leek. Cook for 10 minutes, stirring occasionally or until leek is softly golden. Remove from heat and stir through the carrot, herbs, Parmesan and torn bread.
  3. Line an oven tray with baking paper and add the capsicum halves; fill with the bread mixture.
  4. Bake in the oven for 30 minutes or until golden brown.

Recipe and image kindly provided by Burgen.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact