Enjoy these tasty stuffed capsicums for a simple, colourful lunch or dinner.

Prep time
30 mins
Cook time
35 mins
8-10 serves


  • ½ cup Risoni
  • 4 med to large red capsicums, halved
  • 3 tbsp olive oil
  • 1 onion, peeled and finely diced
  • 1 tbsp garlic, crushed
  • 1 fresh oregano sprig
  • 1 cup pine nuts toasted and chopped
  • ½ cup pitted kalamata olives
  • 1 tbsp grated lemon zest
  • 200g feta cheese, divided in half
  • Community Co Salt and Pepper (Proudly at home at IGA)
    Cherry Tomato Salad:

  • 1 cup cherry tomatoes, chopped
  • 1 cup basil, chopped
  • ¼ cup olive oil
  • ⅛ cup lemon juice

How to make:

  1. Preheat oven to 200°C.
  2. Halve the capsicums, scoop out and remove the seeds. Place in baking tray with salt, pepper, olive oil and oregano. Roast in oven for 20-25 minutes until a little charred.
  3. Meanwhile, boil Risoni for 10 minutes or as per packet directions. Drain and add a little olive oil.
  4. Heat olive oil in a pan over medium heat. Cook onion, garlic and pine nuts for 2-3 minutes.
  5. Remove from heat and add the Risoni, lemon zest, olives and half the feta cheese. Mix together. Season with salt and pepper.
  6. Mix cherry tomatoes, basil, olive oil and lemon juice.
  7. Stuff baked capsicums with the mix and top with the cherry tomato salad. Crumble remaining feta over the top and serve.