Stuffed Baby Capsicums

Ingredients

• 8 baby capsicums
• 2 small CHRISTOPHER RANCH shallots, finely diced
• 1 small Italian sausage, skin removed
• 2 cloves Fresh CHRISTOPHER RANCH California Garlic
• Italian herbs
• 1 cup of grated mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 180 degrees C.
2. Chargrill or roast the baby capsicums lightly sprayed with extra virgin olive oil (or deseed first) until skins are blackened. Place in a freezer bag for a few minutes, to enable easier removal of the skins.
3. Gently fry the shallots, garlic and sausage in olive oil. If using dried italian herbs, they can go into the pan at this stage. Fry until the onions have softened.
4. Remove to a bowl and add cheeses to the hot onion mixture. If using fresh herbs, add these now.
5. Peel and deseed the capsicums. Be gentle here as they are soft and hard to handle.
6. Place in a gratin dish or small baking pan, and fill the hollowed capsicums with the stuffing mixture.
7. Bake in oven for about 10 minutes or until the cheese has melted.
8. Serve as a side for main meals or as part of an antipasto platter.