CAPSICUM APPETIZERS

A fancy appetizer for the weekend. A little fiddly but worth the hassle. Replace the feta cheese for another herb, such as parsley, if wanting to make this dairy-free.

INGREDIENTS

• 4 capsicums (can be red/green/orange or a mixture of these)
• 50g reduced-fat feta cheese
• 3 1/2 tablespoons fresh chives, finely chopped
• a pinch of smoked paprika
• 1 tablespoon balsamic vinegar
• 1 tablespoon garlic flakes
• 1 tablespoon red wine vinegar
• toothpicks

COOKING 

1. Preheat the oven to 200 degrees celsius fan-force. Line a baking tray with baking paper. 

2. Slice the capsicum into large flat pieces, removing the seeds. Place on prepared tray with the skin side up and place in the oven for 25 minutes or until the skin blisters and blackens. Put the cooked capsicum in a plastic bag and leave to cool. When cooled peel away the skin and cut into 4cm pieces. 

3. Combine the feta, chives, paprika, garlic and both vinegars in a small bowl and mix well. Place the mixture on the inside of each individual capsicum piece and roll the capsicum over, securing with a toothpick. Serve alone or drizzled with olive oil if you desire. 

Serve as an appetiser 

Serves / 4