Ingredients:
1 bunch silverbeet, stems removed, washed
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
4 green onions, thinly sliced
200g feta, crumbled
200g ricotta
1/4 cup fresh chopped flat-leaf parsley
2 tbs chopped dill
Pinch of grated nutmeg
2 eggs, lightly whisked
4 red capsicums, halved leaving stems intact, seeds removed
Method:
1. Preheat oven to 160°C. Place the silverbeet in a large saucepan over high heat. Cook, covered, turning occasionally, for 5-7 minutes or until silverbeet wilts. Remove from heat. Set aside for 15 minutes to cool slightly.
2. Meanwhile, heat the oil in a medium frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Remove from heat.
3. Use your hands to squeeze as much liquid from the silverbeet as possible. Coarsely chop. Combine the silverbeet, onion mixture, green onions, feta, ricotta, parsley, dill, nutmeg and egg in a large bowl. Season with salt and pepper.
4. Place the capsicums in a large roasting pan. Spoon the spinach mixture evenly among the capsicums. Bake in preheated oven for 30 minutes or until capsicums are tender and filling is golden brown. Serve immediately with salad leaves, if desired.
