Roasted Capsicums Stuffed with Heirloom Tomatoes and Buffalo Cheese
While intended as a barbecue side dish, this sweet, summery combination is also perfect as a vegetarian main with a side of new potatoes. Don’t feel you have to serve it hot straight from the oven – it’s equally delicious at room temperature.
Ingredients
4 capsicums, halved and de-seeded with stems left on
4 Tbsp fresh marjoram or oregano
1 clove garlic
2 tsp red wine vinegar
1 jar Clevedon Valley Marinated Buffalo Cheese
1-2 punnets Curious Cropper coloured cherry tomatoes
24 pitted black olives
Method
Preheat the oven to 180°C.
Put the capsicums skin side down on a baking paper-lined tray.
In a mortar and pestle, mash the marjoram and garlic with a little sea salt. Add the vinegar and 4 tablespoons of oil from the jar of marinated cheese and stir to combine. Drizzle a quarter of the dressing into the capsicums.
Stuff each capsicum with 3-4 tomatoes and three olives. Transfer to the oven and roast for 30-40 minutes, until soft. Dollop each capsicum with a spoonful of the marinated cheese, then drizzle with the remaining marjoram dressing.