Capsicum Sweet Romano

Long and pointed with thin skins, very sweet flesh and the benefit of very few seeds. Delicious roasted until skin blackens when it can easily be removed, then dressed with garlic and olive oil.

CAN BE USED IN:

ROAST – BBQ – STUFF – SALADS

SOWING DIRECTIONS

When
Sow Spring to Summer. All year in warm northern areas.
Where
Choose a sunny yet sheltered position.
How Sow
Sow 5mm (¼in) deep in well drained soil or pots. Keep moist and weed free. Keep well watered and fertilise regularly.
Care
Pick regularly to encourage further fruit growth. Harvest: 10-16 weeks from sowing.
Harvest
0 -20 weeks from sowing
Sow:
-Spring
-Summer
Harvest:
0 -20 weeks from sowing
Soil type:
-well cultivated
-well drained

Availability: Out of stock

$4.90

Quinoa stuffed Capsicums

Ingredients

  • 4 large capsicums, halved lengthwise, seeded
  • 1 cup quinoa
  • 1 onion, finely chopped
  • 1 medium zucchini, trimmed, grated
  • 1 - 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1/3 cup sultanas
  • 2 tablespoons pine nuts, lightly toasted
  • 1/4 cup roughly chopped flat-leaf parsley
  • 2 vine ripened tomatoes, diced
  • 75g Greek feta, diced
  • ½ cup Kalamata olives, seeded
  • 1/4 cup semi dried tomatoes, roughly chopped

Instructions

  1. Preheat oven to 180°C or 160°C fan forced and line a large baking tray with non stick baking paper.
  2. Place the quinoa in a saucepan with 2 cups water, bring to the boil. Reduce heat and simmer for 12-15 minutes or until water is absorbed and grains are tender. Remove and allow to cool.
  3. Heat a large frying pan over medium heat, add oil. Cook the onion and zucchini, stirring, until softened. Stir in garlic and cumin, cook for 1 minute more. Remove and allow to cool.
  4. Place onion mixture, grains, sultanas, pine nuts, parsley, tomato, olives and feta in a large bowl. Season with salt and pepper. Stir to combine.
  5. Stuff the capsicums with the mixture and place on the prepared tray, cover with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and top is golden