Stuffed capsicum with goats cheese
Perhaps more mediterranean than moroccan, but exotic all the same! This dish is quick and easy to prepare, but looks very impressive.
- - 4 firm red capsicums – cut in half and de-seeded
- - 1 tin chickpeas – rinsed and drained
- - 2 tablespoons pesto
- - ½ cup spanish onion – finely chopped
- - 1 clove garlic – crushed
- - 100 grams goats cheese (or fetta cheese if you prefer) - crumbled
- - ¼ cup pine nuts
- - olive oil
- - balsamic vinegar
- - sea salt and ground pepper to taste
Place capsicums cut side up onto a plate, drizzle with a little oil and balsamic vinegar, cover lightly with paper towel and cook in microwave for 5 minutes to soften slightly. Arrange on lined oven-proof shallow tray. Combine other ingredients (except pine nuts) in a bowl, and then scoop the mixture in to each capsicum to fill. Sprinkle with pine nuts. Bake in moderate oven for 15 - 20 minutes.