Capsicums Stuffed With Tomatoes, Olives & Artichokes
Lucy Corry
![](https://www.cuisine.co.nz/wp-content/uploads/2021/12/Cuisine-Magazine-On-the-Bright-Side-Lucy-Corry-Homecooked-Recipe-Capsicums-Stuffs-with-Tomatoes-Olives-and-Artichokes-754x1024.jpg)
Serves
4 as a side dish or as part of a light mealPreparation
10 minsCook
25 - 30 minsIngredients
4 capsicums, assorted colours | |
2 cloves garlic, peeled and thinly sliced | |
1 cup artichoke hearts | |
1 cup small cherry tomatoes | |
1 cup Kalamata olives, stoned | |
sprigs of fresh thyme | |
¼ – ½ cup extra virgin olive oil |
View the recipe collection here
Instructions
1. | Heat the oven to 180°C. |
2. | Cut the capsicums in half lengthways, leaving the stems attached if you can, and strip out the seeds. |
3. | Lie them in a shallow-sided baking dish (they will shrink as they cook, so it’s fine for them to be quite snug). |
4. | Divide the garlic, artichoke hearts, cherry tomatoes and olives between each capsicum half. Tuck in the thyme sprigs. |
5. | Drizzle over some olive oil and season well with salt and pepper. Bake for 25–30 minutes, until the capsicums are soft. |
6. | Serve hot or at room temperature with crusty bread and a glass of rosé. |
Recipes extracted
from Homecooked
by Lucy Corry,
published by
Penguin Random
House, RRP $55.
Photographer
Carolyn Robertson.
Leave a Reply