Capsicums with Goats’ Cheese, Chorizo and Olives

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

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