Clonakilty Stuffed Capsicums
A twist on an old skool classic!
Servings 2 people
Calories 949kcal
Ingredients
- 3 sweet pointed capsicums cut in half. Regular capsicums will work just fine too
- 150 g clonakilty black pudding chopped roughly
- 2 tbsp pinenuts
- 3 tbsp goats curd
- 150 g butternut squash/pumpkin diced
- salt
- pepper
- 2 garlic cloves crushed
- 1 sprig rosemary chopped finely
- ½ red onion diced
- 4 tbsp olive oil
- parsley chopped for garnish
Instructions
- Fry clonakilty puddng, squash, onion, garlic, seasoning and rosemary for 5 mins on a medium heat. Remove from heat and stir in pinenuts
- Drizzle peppers in oil and season. Place pudding mix into peppers and arrange on baking tray
- Bake in the oven covered lightly in foil for 20 minutes at 170c. Then remove foil and bake for a further 10 minutes at 200c
- Spoon goats curd on top and sprinkle with parsley
Notes
Essential Tools
- baking tray
- chopping board
- sharp knife
- measuring spoons/scales
- frying pan
Tips/Tricks
- I used pointed capsicums for presentation purposes but regular capsicums will work just fine. Cook for 5 – 10 minutes longer covered at 170c
- You can sprinkle breadcrumbs on top before serving too. This will add an extra little texture to the dish
Nutrition
Calories: 949kcal | Carbohydrates: 48g | Protein: 16g | Fat: 79g | Saturated Fat: 15g | Cholesterol: 19mg | Sodium: 179mg | Potassium: 1480mg | Fiber: 12g | Sugar: 21g | Vitamin A: 27555IU | Vitamin C: 493.4mg | Calcium: 179mg | Iron: 4.8mg