Mini Capsicums Stuffed with Feta

These impressive little morsels of brightly coloured capsicums filled with feta cheese and egg make great mezze for parties or nibbles.

They can be pre-cooked and eaten at room temperature or warmed in oven/microwave. Great in a lunchbox the following day.

200 g feta cheese, crumbled
¼  tsp white pepper, or to taste
1 egg
¼ cup (60 ml) milk
1 tbsp chopped fresh flat-leaf parsley
12 mini vine capsicums, slit on one side lengthways, seeds removed
50 ml olive oil
Side salad, to serve
Preheat oven to 180C (160C fan-forced).

1. Combine feta, pepper, egg, milk and parsley in a bowl and stir well.

2. Arrange capsicum in an oiled baking dish with open side facing up,stuff with egg and cheese mixture and pour half a cup of boiling water in bottom of baking dish. Cover baking dish with foil.

3. Bake for 30-40 minutes checking if the capsicum are cooked through and lightly browned on top.

4. Serve with a salad or as finger food.

Serves 4 as light meal.