Ingredients
- 4 King Sweetie Capsicum
- 2 tablespoons olive oil
- 125g pottle Massimo’s Cherry Bocconcini
- 2 handfuls of tender, young spinach or silver beet leaves, torn or shredded
- 1 medium courgette, trimmed and coarsely grated
- finely grated zest and juice of ½ lemon
- Sourdough breadcrumbs
- 4 slices pancetta (optional)
- 25g butter
- 1 heaped cup fresh sourdough breadcrumbs
- 1 clove garlic, finely chopped
- a handful of flat-leaf parsley leaves, chopped
- a pinch of chilli flakes
Method
- Preheat the oven to 220°C. Line a shallow baking tray with baking paper.
- Cut the King Sweetie Capsicum in half lengthwise, leaving the core on as this helps to keep its shape during cooking. Put into the baking tray in a single layer, season with salt and drizzle with olive oil. Set aside while you make the filling.
- Tear each Cherry Bocconcini in half (or cut in half) and put in a large bowl with the spinach or silver beet, grated courgette and lemon zest. Season with a little salt and pepper and toss gently to combine. Set aside.
- Put King Sweetie Capsicum in the oven and cook for 7-9 minutes until tender.
- Meanwhile, put the pancetta slices in a frying pan over a medium heat and cook until crisp then remove and set aside to cool. Once cool and crisp, break into small pieces. In the same pan, add the butter and as it starts to sizzle, put in the breadcrumbs. Stir until well coated in the butter and continue to cook until golden brown.
- Stir in the remaining ingredients, along with the pancetta and cook for a minute before removing from the heat.
- Drizzle the lemon juice over the filling mixture and stir through. Divide the filling evenly between the King Sweetie Capsicum halves. Top with the sourdough breadcrumbs and serve.
