Ash Goats Cheese filled Capsicum with Smoked Paprika

October 17, 2017
Ash Goats Cheese filled Capsicum with Smoked Paprika

This very simple recipe is a flavour explosion. Sweet roasted capsicum with warm creamy goats cheese, smoky pungent paprika and crunchy garlicky crumbs. Serve as part of a larger meal made up of a few smaller dishes or with a garden salad as a simple mid-week, meat-free dinner.


(Serves 4)

4 sml red capsicum

extra virgin olive oil

2 cups fresh breadcrumbs

1 lemon, the zest finely grated

2 cloves garlic, finely chopped

1 tbsp fresh herbs, finely chopped

400 g ashed or plain goats cheese, crumbled

smoked paprika

Italian parsley or lovage, to garnish


  1. Preheat oven to 200 c.
  2. Evenly place the breadcrumbs on a baking tray and drizzle with a little olive oil. Bake in the oven for 20 – 30 minutes; tossing them every 10 minutes until evenly golden brown and toasted. Leave to cool.
  3. Cut the red capsicums in halves and remove the seeds and inner membrane but leave the green tops on. Place on a baking tray, drizzle with olive oil, season and bake for 20 minutes until roasted and softened. Leave to cool for 5 minutes before filling each half with 50 g of goats cheese.
  4. Liberally sprinkle with smoked paprika and return to the oven for 10 minutes.
  5. Toss the toasted breadcrumbs with the lemon zest, garlic, seasoning and herbs.
  6. Serve the warm filled capsicums with the breadcrumb mixture and garnished with Italian parsley.

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