Feta & herb stuffed baby capsicums

Step 1

Preheat oven to 200°C. Cut the tops off capsicums and reserve. Use a small sharp knife to cut around the membrane and seeds, and remove and discard.

Step 2

Place the feta and ricotta in a bowl. Use a fork to mash until well combined. Add the parsley, dill and lemon rind and stir until combined. Season with pepper.

Step 3

Spoon feta mixture among capsicums. Replace tops. Place in a roasting pan and drizzle with lemon juice and oil. Roast in oven for 20 minutes or until tender. Place in a dish. Top with watercress to serve.