Foodie Friday: Enjoy a flavoursome dinner that packs a punch. These Mediterranean Stuffed Capsicum are easy to prepare making them the perfect dinner.


  • 4 red capsicums, halved, deseeded
  • 400g can cannellini beans, rinsed, drained
  • 2 vine-ripened tomatoes, deseeded, finely chopped
  • 1 zucchini, finely chopped
  • 3 green shallots, thinly sliced
  • 80g feta, crumbled
  • 40g (1/4 cup) pitted kalamata olives, chopped
  • 1/4 cup chopped fresh continental parsley
  • 2 teaspoons finely grated lemon rind
  • 200g grape tomatoes, halved
  • 100g baby rocket
  • 2 teaspoons balsamic vinegar


  1. Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place the capsicums, cut side up, on the prepared tray. Roast for 10 minutes.
  2. Meanwhile, place the beans, chopped tomato, zucchini, green shallot, feta, olives, parsley and lemon rind in a large bowl. Toss until combined. Season with pepper.
  3. Drain any liquid from the capsicums. Divide the filling among the capsicums. Bake for 15-20 minutes or until capsicums are softened and golden.
  4. Place the halved tomatoes and rocket in a bowl. Add vinegar and toss to combine. Serve the stuffed capsicums with the rocket and tomato salad.