Preheat the oven to 220ºC. Line a baking tray with baking paper.
Greek Orzo Stuffed Capsicums
These Mediterranean-inspired roasted stuffed capsicums are perfect as a starter for guests or a satisfying dinner for two. Filled with Brancourts Lactose-Free Cottage Cheese, they also provide a rich source of protein without the lactose, making them perfect for those with dietary restrictions.
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Method
1.
2.
Place halved capsicums on the baking tray. In a small pouring dish combine garlic, olive oil, fennel seeds, oregano, salt and pepper. Whisk together and pour over each capsicum, coating well. Bake in the oven for 25 minutes, or until slightly charred.
3.
Bring a large pot of water to a boil with a pinch of salt. Cook orzo according to packet instructions. Drain liquid and set aside.
4.
Make your olive salsa by combining all ingredients in a small bowl. Set aside until ready to serve.
5.
Stuff each capsicum with 3 tablespoons of orzo pasta. Dollop cottage cheese on top and spoon the olive salsa in. Garnish with toasted pine nuts and fresh basil. Drizzle more balsamic vinegar or olive oil if desired.
Ingredients
3 red capsicums, halved lengthways and seeds removed
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon black pepper
3/4 cup cup dry orzo
6 tablespoons Brancourts Lactose Free Cottage Cheese (or any of our Brancourts Cottage Cheese range)
1/4 cup toasted pine nuts
Olive Salsa:
12 cherry tomatoes, quartered
1/2 cup pitted kalamata olive
1/2 cup basil, roughly chopped
1/2 lemon, juiced
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
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