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Ricotta and Tomato Stuffed Capsicum

Wednesday, September 2013

  • 3 capsicums, halved with seeds removed
  • 1/4 cup (60ml) olive oil
  • 150g ricotta cheese
  • 150g cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • Grated rind of 1 lemon
  • 1 garlic clove, crushed
  • 1/2 cup torn basil leaves


  1. Preheat oven to 180°C
  2. Toss the capsicum in half the oil, then place on a baking tray.
  3. Combine ricotta, tomatoes, onion, rind, garlic and half the basil, then use to fill the capsicum.
  4. Drizzle with remaining oil and bake for 20-25 minutes.
  5. Garnish with remaining basil and serve.

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Ricotta and Tomato Stuffed Capsicum