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Ricotta-stuffed capsicums
Welcome spring with bright colours and a boost to your eye health.
Ingredients
1 red capsicum
1 yellow capsicum
1 green capsicum
150 g ricotta cheese
150 g cherry tomatoes (halved)
1 small purple onion (thinly sliced)
2 cloves garlic (crushed)
1/2 cup basil leaves (loosely torn) plus extra basil to garnish
Rind of 1 lemon
60 mL extra virgin olive oil
Sea salt and freshly ground pepper
Method
- Preheat oven to 180°C.
- Cut the tops off the capsicums in a circle to make a lid OR cut in half length-wise. Carefully scrape out the seeds and pith.
- Place cut capsicums onto a lined baking tray and drizzle lightly with half the olive oil and a pinch of sea salt.
- In a small bowl combine ricotta, cherry tomatoes, garlic, purple onion, lemon rind and basil leaves.
- Stuff cheese mixture into the cut capsicum, place capsicum ‘lids’ on top (if using this method) and drizzle with remaining olive oil.
- Roast capsicum for 20–25 minutes.
Garnish roasted capsicums with remaining basil and season with cracked pepper to taste. Enjoy as a meal on its own or use as a colourful side dish!
Eating a healthy, balanced diet is an important part of keeping your eyes healthy. Read more about eating for eye health here.
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The information on this page is general in nature. All medical and surgical procedures have potential benefits and risks. Consult your ophthalmologist for specific medical advice.
Date last reviewed: 2020-07-24 | Date for next review: 2022-07-24
