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Ricotta stuffed capsicums


  • Preheat oven to 185°-190°C.
  • Heat a little oil in a large heavy-bottomed pot and gently saute the onion, garlic, anchovies, olives and capers until softish.
  • Slice a little off the bottom of each capsicu, so they sit evenly. Then slice off the top and remove the ribs and seeds.
  • Mix together the ricotta, tomatoes, basil, a little pepper and oil with the onion mixture until well combined.
  • Spoon the mixture into the capsicums and place on a lightly oiled oven tray. Then cover with the lids, spray with a little oil and cook in the oven for about 30 mins.
  • Serve hot or cold.


  • olive oil
  • ½ large red onion, chopped
  • 1 large garlic clove, crushed
  • 4-5 anchovies, chopped
  • 50 gm pitted black olives, diced
  • 3 tspn capers
  • 2 each yellow & red capsicums
  • 500 gm ricotta
  • 2 ripe tomatoes, seeded & finely diced
  • 6 basil leaves, chopped
  • freshly ground pepper
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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