Easy recipe Stuffed Baby Capsicums With Sweet Potato Mash Recipe

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four baby red capsicums or large vine-ripened tomatoes one hundred and twenty-fiveg haloumi, cheese (Recipes by ingridients cheese) diced about one/two cup shallots (spring onions), finely chopped fourtyml (two tablespoons) olive oil two garlic cloves, crushed about one tablespoon bought pesto about one tablespoon chopped flat-leaf parsley two tablespoons fresh white breadcrumbs (Recipes by ingridients breadcrumbs) about three hundredg, sweet potato (Recipes by ingridients sweet potato) peeled, chopped twenty-fiveg unsalted butter (Recipes by ingridients butter) about one tablespoon thickened creamStep about one Preheat oven to one hundred and eightyC. Cut the top from each capsicum and reserve. Discard core and seeds. Step two Combine haloumi, cheese (Recipes by ingridients cheese) half the shallots and oil, the garlic, pesto, parsley and breadcrumbs (Recipes by ingridients breadcrumbs) in a bowl. Divide between capsicums, packing in well. Stuffed Baby Capsicums With Sweet Potato Mash Recipe. Replace lids, transfer to a baking tray and then drizzle with remaining oil. Stuffed Baby Capsicums With Sweet Potato Mash Recipe. Bake for twenty minutes. Step about three Boil or steam the. sweet potato (Recipes by ingridients sweet potato) Drain, then mash (Recipes by ingridients mash) well with butter (Recipes by ingridients butter) and. cream (Recipes by ingridients cream) (Recipes by ingridients cream) Season and stir in the remaining shallots. Serve two capsicums per person with. mash (Recipes by ingridients mash) . Stuffed Baby Capsicums With Sweet Potato Mash Recipe.