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Photo of Capsicum stuffed with ham, cheese and tomatoes by WW

Capsicum stuffed with ham, cheese and tomatoes

6
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
We’re absolutely loving this stuffed roasted capsicum dish from reader Angie Holst. Try it and you’ll know what we’re talking about.

Ingredients

Red capsicum

4 large

Cherry tomatoes

100 g, halved

Trimmed leg ham

100 g, fat trimmed, chopped

Mushrooms

50 g, (button variety), thinly sliced

Fresh basil

2 tbs

White sourdough bread

80 g, finely chopped

Olive oil

1 tbs

Mozzarella

70 g, chopped

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Cut the capsicum in half lengthways and discard the seeds and membrane. Place on the prepared tray. Combine the tomato, ham, mushroom, basil and bread in a large bowl. Add the oil and toss to combine. Divide the tomato mixture between the capsicum shells.
  2. Sprinkle with the mozzarella and bake for 20 minutes or until the capsicum is softened, bread is golden and cheese has melted.

Notes

SERVING SUGGESTION: mixed salad drizzled with balsamic vinegar, plus crusty bread, such as ciabatta.

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