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Cheesy risotto-stuffed capsicums
Cheesy risotto-stuffed capsicums
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Prep Time:
15 minutes
Cook Time:
23 minutes
Total Time:
38 minutes
Grilled capsicums stuffed with creamy risotto and melted cheese.
Ingredients:
  • 4 (350g each) large red capsicums
  • 1 medium brown onion, chopped
  • 3 baby eggplants, chopped
  • 2 garlic cloves, thinly sliced
  • 2 x 250g packets arborio rice risotto base
  • 510.00 gm chicken style liquid stock (see notes)
  • 125.00 ml chopped fresh basil leaves
  • 250.00 ml pizza cheese
  • mixed salad leaves, to serve
Instructions:
  • 1. Preheat your oven to 220°C/200°C fan-forced and grease a 4.5cm-deep, 21cm x 28cm (top) flameproof baking dish. 2. Slice the tops off the capsicums, discard the tops, and scoop out the seeds and membrane. 3. Place the capsicums in the prepared dish and bake for 20 minutes or until just tender. 4. Preheat the grill on high.
  • Heat oil in a large frying pan over medium heat. Sauté onion and garlic until softened, about 3 to 4 minutes. Add eggplant and cook until just tender, about 2 to 3 minutes. Stir in rice, breaking up lumps. Pour in stock, bring to a simmer, and cook for 8 to 10 minutes until liquid is absorbed, stirring occasionally.
  • Incorporate fragrant basil and half of the cheese into the rice mixture. Fill each capsicum with the delicious rice mixture and sprinkle the remaining cheese on top. Place the baking dish under the grill for 2 to 3 minutes or until golden brown. Serve alongside a fresh salad.

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