Friday, November 21, 2014

Capicums and Ricottta

This has become a big favourite in our house with Kevin and visitors....

All you need is the following...
Mini capsicums.
250grams ricotta cheese.
2 tablespoons of Parmesan cheese.
2 tablespoons of roughly chopped pine nuts.
2 tablespoons of fresh oregano.

Roast your pine nuts and put aside.

Heat oven to around 180 degrees.
Cut top from capsicums put tops aside.

Put the ricotta ,Parmesan roasted pine nuts and oregano into a bowl and mix....

Now put the filling in a piping bag or a plastic bag with the corner cut off and pipe mixture into capsicums .

Put tops back on and place on tray....

Cook for around 20 mins ....

Can be eaten hot or cold...


Kev loves these and I have reduced the mixture so I can make a single serve for him.He loves to eat these with a bbq steak so looks like he will get this a lot this summer....


  1. Mmmmm, they look very tasty! Will have to try and make them myself!
    I am loving yellow capsicums at the moment and will travel for half an hour into town to get them from one of my favourite fruit and vegie shops! The things we do for good food!!!
    Have a lovely weekend! x

    1. These are really nice and so quick to do.Kev wants them all the time crazy-love dee x

  2. Love these & so easy to make.


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Dee x