We’ve had another fun question for our Ask a Chef feature and Chef Manav’s response is really just two ingredients, exploding with flavor.
What can I make with capsicum, cheese besides the north Indian sabzi? Any thing else I can do with it?
Chef Manav replied:
This recipe works best with yellow or red capsicum as they’re a touch sweeter but use green too if you prefer. A Goat cheese like Feta is the second ingredient you’ll need. Goat cheeses are tart and flavorful and Feta in particular is salty and delicious with roasted peppers.
For a small portion of these Roasted Pepper & Goat Cheese Rolls, enough to serve 3-4 as a starter, you’ll need 2 largish Capsicum and about a quarter cup of cheese.
Add some pepper & chopped basil to the feta cheese if you like and if the cheese is too thick, add a little olive oil and stir it all up.
Preheat your oven to 200°C. Cut the capsicum lengthwise into thick strips and roast in the oven skin side up for about 15 minutes. You could sprinkle a little salt and pepper, a splash of olive oil and a few garlic cloves before roasting if you like but it isn’t necessary.
Once the strips cool, gently peel off the charred bits of skin, turn the strips over and spoon bits of cheese onto the pointy end of each strip. Now roll those strips and hold them together with toothpicks.
Roast them for a further 8-10 minutes for a hot, melty snack or serve straight away.
Garnish with fresh basil & serve