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Clonakilty Stuffed Capsicums

A twist on an old skool classic!
Course Dinner, Lunch
Cuisine Australian, Irish, Worldwide
Keyword Black Pudding, Capsicums, Stuffed Capsicums
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 949kcal
Author AnotherFoodBlogger

Ingredients

  • 3 sweet pointed capsicums cut in half. Regular capsicums will work just fine too
  • 150 g clonakilty black pudding chopped roughly
  • 2 tbsp pinenuts
  • 3 tbsp goats curd
  • 150 g butternut squash/pumpkin diced
  • salt
  • pepper
  • 2 garlic cloves crushed
  • 1 sprig rosemary chopped finely
  • ½ red onion diced
  • 4 tbsp olive oil
  • parsley chopped for garnish

Instructions

  • Fry clonakilty puddng, squash, onion, garlic, seasoning and rosemary for 5 mins on a medium heat. Remove from heat and stir in pinenuts
  • Drizzle peppers in oil and season. Place pudding mix into peppers and arrange on baking tray
  • Bake in the oven covered lightly in foil for 20 minutes at 170c. Then remove foil and bake for a further 10 minutes at 200c
  • Spoon goats curd on top and sprinkle with parsley

Notes

Essential Tools

  • baking tray
  • chopping board
  • sharp knife
  • measuring spoons/scales
  • frying pan

Tips/Tricks

  • I used pointed capsicums for presentation purposes but regular capsicums will work just fine. Cook for 5 – 10 minutes longer covered at 170c
  • You can sprinkle breadcrumbs on top before serving too. This will add an extra little texture to the dish

Nutrition

Calories: 949kcal | Carbohydrates: 48g | Protein: 16g | Fat: 79g | Saturated Fat: 15g | Cholesterol: 19mg | Sodium: 179mg | Potassium: 1480mg | Fiber: 12g | Sugar: 21g | Vitamin A: 27555IU | Vitamin C: 493.4mg | Calcium: 179mg | Iron: 4.8mg