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Roasted capsicums with mozzarella and tomatoes

  • Time to make: 20 mins
  • Serving: 8 people
Ratings: 3.5
Ingredients

Ingredients

  • 8 red capsicums, halved, deseeded
  • 8 small tomatoes, halved
  • 5 bocconcini cheese balls, sliced
  • 16 anchovy fillets (optional)
  • salt and freshly ground black pepper
  • fresh basil
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Preheat barbecue grill to a medium heat. Arrange capsicum halves on grill. Close hood and cook on a low heat for about 10 minutes until capsicums soften and collapse. (If you don’t have a hooded barbecue, simply cook them on the grill until they soften and collapse.)

    2 Place a tomato half and bocconcini slice inside each capsicum half and top with an anchovy (if using). Cover with barbecue hood and cook for about 5 minutes until cheese is melted. Season to taste and garnish with basil.

    Variations

    You can also cook these capsicums in a 200ºC oven.

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