Slow-Roasted Stuffed Capsicum

• 1 large red capsicum
• 1 large green capsicum
• 100 g sun-dried tomatoes
• 150 g marinated mushrooms
• 100 g marinated feta, crumbled
• 2 tablespoons pine nuts, toasted
• 1 tablespoon fresh oregano, coarsely chopped
• 2 teaspoons fresh rosemary, coarsely chopped
• 1 tablespoon fresh lemon juice
• 4 garlic cloves, finely chopped
• 2 tablespoons olive oil
• crusty bread, to serve
• mixed salad green, to serve

1. Preheat the oven to 160 degrees C, cut the capsicums in half lengthways, scoop out the seeds and place the capsicum halves, cut-side up in a roasting pan.
2. Combine the semi-dried tomatoes, mushrooms, feta, pine nuts, oregano, rosemary, lemon juice, garlic and half the oil in a bowl; spoon among the capsicum halves and drizzle with the remaining oil; cover with foil and bake in the preheated oven for 1 hour or until tender; uncover and bake for a further 20 minutes or until brown.
3. Place the capsicum halves on 4 individual serving plates and serve with warm crusty bread and salad.

red capsicum, green capsicum, tomatoes, mushrooms, feta, pine nuts, fresh oregano, fresh rosemary, lemon juice, garlic, olive oil, crusty bread, mixed salad green

Taken from www.food.com/recipe/slow-roasted-stuffed-capsicum-139326 (may not work)