Sunday, September 12, 2010
Roasted Stuffed Peppers or Capsicums
I rarely find the kind of light green capsicums here, until recently. It has started popping every where from supermarkets to farmers markets. They are very mild, with just a hint of heat.
9 capsicums or baby bell peppers
1 small onion or a shallot.
100 g potato ( peeled, boiled and mashed)
1 can tuna
Juice of 1/2 a lime
Salt and pepper
1. Cut around the stem of the pepper/ capsicum and remove the stem. Using the end of a teaspoon, scoop out the seeds and the white membrane. Try not to break the skin.
3. Using your fingers fill the peppers with the filling , dont fill up till they burst , leave a tiny space at the top as the filling sometimes tend to come out while roasting.
4. Preheat oven to somewhere between 200- 250 degree celcius, moderately hot oven. Place the capsicums or peppers in a lightly greased try and bake till soft and slightly brown as shown above. Make sure to turn them once.
Serve as a side dish with rice or as a snack with some tomato ketchup or chilli sauce.