Name: Capsicums with Goats’ Cheese, Chorizo and Olives
Yield: Makes 6
Ingredients: 200 g(6 ½ oz) goats’ cheese, cut into 12 slices; 50 g(1 ⅔ oz) parmesan, grated; 2 cloves garlic, peeled and finely sliced; 300 g(10 ½ oz) spicy chorizo sausage, cut into ½ cm(¼ in) thick slices; 2 tablespoons olive oil; 1 ½ cups assorted olives, pitted; 3 red capsicums, halved and de-seeded

Preparation info

Makes
6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Capsicums simply scream out to be stuffed — their shape was designed for it. These are great made the morning you plan to eat them and are best served at room temperature.

Ingredients

3 red capsicums, halved and de-seeded
200 g(6 ½ oz) goats’ cheese, cut into

Starter

Method

Heat oven to 180°C/350°F/Gas Mark 4. Place capsicums in a roasting dish lined with baking paper. Place a slice of cheese in each one. Heat a frying pan and add oil and chorizo. Cook over a moderate heat until chorizo is coloured. Add garlic and olives. Fry 1 minute

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of