Phoodie’s Capsicum ‘Flowers’ 0

January 17, 2013

I love surprises.

I generally prefer giving as opposed to receiving them, but I love them nonetheless….. These tasty treats look like one thing and taste like another BUT there’s also an extra surprise hidden away that you cannot see at first glance – read on!

I was browsing Pinterest the other day and stumbled across several bunches of Tomato tulips! They all looked gorgeous! Some had long stems, some had short cut ones, one bunch was even in a vase – not actually sure how they got those ‘tulip heads’ to balance, but N.M.P.

I am not a fan of munching on a large bit of raw tomato, I’m just not, and I wanted to mix it up a little. Soooooo, I decided to use mini capsicums (or Peppers, for my American readers!) instead! These little gems taste very very similar to normal sized capsicums, just a little sweeter. They have no heat whatsoever.

Being Greek, the first thing that came into my mind when thinking of flvaour combos with capsicum was ‘Greek Salad’… feta and olives! Each ‘flower’ is stuffed with an olive and then topped with a rich cheesy filling!

Simple, quick, healthy and gorgeous to look at – I love these for when you’re having people over, or even if you’re going to someone’s house….. instead of a bunch of real flowers!

Serve either as a canapé or 2 to 3 per person as a side at a BBQ etc!

INGREDIENTS

13 mini capsicums

13 kalamata olives

250 grams full fat ricotta cheese

200 grams smooth feta

1 tablespoon Olive oil

1/2 teaspoon Salt

1/2 teaspoon black cracked pepper

Bunch of chives

Bunch spring onions (use 2 long spring onions within cheese filling)

METHOD