ROASTED CAPSICUM FILLED WITH GOAT'S CHEESE — Torello Farm
With a little extra time on our hands, it’s time to try new recipes - like these baby capsicums stuffed with herbs and goat’s cheese. After roasting, serve the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.torellofarm.com.au.
Ingredients
- 120g Main Ridge Chevre
- 1/3 cup finely chopped fresh herbs (try basil, mint, dill)
- 1 garlic clove, crushed
- 2 teaspoons salted capers, rinsed and chopped (optional)
- black pepper
- 2 punnets baby capsicums
- extra virgin olive oil, to drizzle
- Balsamic vinegar, to drizzle
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