Baked capsicums stuffed with burghul and feta recipe
Stuffed capsicums with burghul, feta, olives, and tomatoes—quick, healthy, and delicious. Perfect for a weeknight dinner!
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Cooking tools:
- Oven
- Baking dish
- Parchment paper
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Plate
- Spoon
- Paper towel
- Measuring spoon
- Kettle
Ingredients
- 4 large yellow capsicums
- 2 cloves garlic, thinly sliced
- extra virgin olive oil, for drizzling
- 1 cup burghul
- 1 cup boiling water
- 100 grams creamy feta
- 1/2 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 12 kalamata olives, drained, pitted and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup mint, chopped
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