STUFFED BABY CAPSICUMS
When I was little, my mother used to make these incredible risotto stuffed capsicums which were my favourite. These arn't risotto stuffed but they have been inspired by my childhood.
Last year I had baby capsicums growing in my vege patch which were known as snacksicums and they had a really sweet flavour. I wanted to do something special with them so played around with some herbs from my garden, some bococcini cheese and some other herbs and somehow created a really delicious stuffing.
For vegans, I would use cashew cheese to replace the cheese with and that works just as good. I've tried it with cashew cheese before and it's so similar in taste that I was very surprised.
I don't think you can go wrong with stuffed capsicums no matter what recipe you follow but I do love the fact that mine is gluten free and paleo approved. And they are so cute on the plate when you serve them out. The aroma in the kitchen once cooked makes you so hungry that you can't help eat one right there before you serve dinner.
Hope you all enjoy this one.
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-several mini capsicums, seeded and cleaned
*in a blender, blend the cheese with the oil, herbs and spices
*stuff the filling into the capsicums
*put in oven for about 20 minutes on 175 degrees Celsius or 350 Fahrenheit
*serve as a side to your dinner of your choice