Stuffed Mini Sweet Peppers


Quick, easy and super tasty!


  • 8 mini sweet peppers / capsicum
  • 1 small red onion, finely chopped
  • 1 baby eggplant, peeled and cut into 1cm pieces
  • 250g cherry tomatos chopped
  • 2 garlic cloves, crushed
  • 2 tbsp extra virgin olive oil
  • ½  tsp dried chilli flakes
  • 1 tspn Massel beef stock powder
  • 1 tbsp balsamic vinegar
  • ½ tsp caster sugar
  • ¼ cup shredded fresh basil leaves, plus extra leaves, to serve
  • ½ cup smooth ricotta
  • ½ cup sour dough bread crumbs
  • ½ cup grated parmesan


To make the stuffing. Heat the oil in a large fry pan over medium heat, add the onions and cook until translucent, add the eggplant, cook stirring occasionally until soft and golden. Add the garlic, chilli, tomatoes, stock, vinegar and sugar, cook until tomatoes have broken down. Add the torn basil leaves. Mix until roughly combined and set aside.

Slice the peppers in half and remove seeds fill the peppers with a layer of ricotta then place the stuffing on top of the ricotta. Top bread crumbs and parmesan. Bake in moderate oven for 15 minutes. Serve with fresh salad and lime or lemon.