Capsicums with smoked havarti

Vegetarian and gluten-free, these stuffed capsicums make a healthy side or main.

Ingredients

1 large	Onion, diced
2 cloves	Garlic, crushed
2 Tbsp	Olive oil
1 cup	Spinach, finely sliced
1 cup	Caulifloret
8	Cocktail tomatoes, halved
1 serving	Black pepper
1 sprinkle	Thyme leaves, to taste
4	Red capsicums (Main)
90 g	Smoked havarti, sliced into 8 pieces (Main)

Directions

1. Preheat the oven to 200°C.
2. Sauté the onion in half the oil in a frying pan on medium-low heat, until softened. Add the garlic and sauté for 30 seconds. Add the spinach, cauliflorets and tomatoes. Season. Cover and cook until the cauliflorets are just tender.
3. Meanwhile, halve the capsicums (and stalks) lengthwise — leaving the stalks attached.
4. Remove the seeds and ribs. Place in the microwave and cook for 2 minutes, until slightly softened.
5. Place in an oven pan. Fill with the vegetable mixture and top with the havarti. Cook for 10-15 minutes until hot and the cheese has melted.

See more of Jan's cheesey recipes

• Blue cheese quesadillas
• Halloumi toasts