Antipasto of mini capsicums stuffed with feta cream







These cute little capsicums came from the shop, red orange and yellow I just could not resist them!



Antipasto of mini capsicums stuffed with feta cream


Cut the top off from the capsicums, remove the seeds, and then chop the capsicum flesh still attached to the stalks (it will be very little, but worth keeping). Wash well and then place everything (capsicum shells and pieces) in a pot of boiling water, with a pinch of salt. Simmer for 10 minutes. Drain and keep the water aside.

Mash a little feta cheese, thinning it down with some of the capsicum cooking water. Add some finely chopped parsley and the small capsicum pieces. Use this feta cream to fill the capsicum shells.






Serve cold as an antipasto, also suitable as finger food for a party.





A final note on colour: I try to make colourful lunch boxes for the kids too: this one had green and yellow kiwi, blueberries, mango pudding and... a hummus sandwich made with brown bread, not so colourful by itself, so I wrapped it with colourful paper :-)



Photos and Recipes by Alessandra Zecchini ©

Comments

  1. Antipasto saporito e colorato, mette allegria! Tantissimi auguri di una serena Pasqua. Un abbraccio.

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  2. that would look great in my lunch box too! neat neat!

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  3. I adore mini peppers and these will make a very nice n tasty snack- very neatly done!
    US Masala

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  4. I lijke very much htis kind of antipasti !!!Bravo to you
    Pierre

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  5. Mhhh so delicious! Feta is a great cheese!! Buona Pasqua cara!

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  6. Beautiful mini peppers looks so nice.

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