Stuffed Roast Capsicums with Leek, Bread & Herbs - Grains & Legumes Nutrition Council
Stuffed roast capsicums with leek, bread, and herbs offer a vegetarian, flavorful dish perfect for lunch or dinner. Easy to make in under an hour.
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Cooking tools:
- Grater
- Oven
- Stove
- Nonstick skillet
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
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
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