These stuffed capsicums, their fleshy skins warm and oily, are the best of vegan Italian food. Whilst we may not be able to access the same small, sweet capsicums that my family grew in their l’orto in Italy, you can use any capsicum really. I suggest a long variety, such as Bullhorn. These are deceptively filling, two per person with a side salad is sure to leave you satisfied. This would also make a wonderful antipasto for a group of four.
SERVES 2 MAINS | 55 MINUTES
4 red or green long capsicums
280g stale bread
80ml (⅓ cup) soy milk
bunch of parsley, chopped
2 cloves garlic, crushed
1 teaspoon salt
5 tablespoons olive oil
Preheat a fan-forced oven to 180C
Cut the tops off the capsicums, deseed and remove their pith. Keep the tops.
Remove the crust from the bread. Break the bread into chunks and place in a bowl along with the milk. Mix until the bread softens. Stir through the parsley, garlic, salt and 2 tablespoons of the oil.
Evenly pack the bread into the capsicums until all the stuffing is used up.
Pour 2 tablespoons of olive oil over the base of a casserole or baking dish. Place the capsicums in the dish, along with their tops. Drizzle the remaining olive oil over the capsicums.
Bake for 40-45 minutes or until the capsicum skins are softened and browned. You can serve these straight out of the oven or enjoy cold the next day.