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Risotto & meatloaf stuffed capsicums
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Create delicious stuffed bell peppers for a budget-friendly and satisfying meal.
Ingredients:
  • 4 large yellow capsicums
  • 20g butter
  • 18.20 gm extra virgin olive oil
  • 1 leek, finely chopped
  • 150g Arborio rice
  • 625ml (2 1/2 cups) salt reduced chicken style liquid stock, warmed
  • 300g leftover meatloaf, crumbled 
(see related recipe)
  • 125.00 ml fresh basil leaves, chopped
  • 40g (1/2 cup) finely grated parmesan
  • 1 tsp finely grated lemon rind
  • Small basil leaves, extra, to serve
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 190C/170C fan forced. Cut the tops off the capsicums and set them aside. Remove the seeds and membrane, then place the capsicums in a baking dish. Give them a gentle spray of olive oil, season inside and out, and roast with the tops on for 20 minutes. Afterward, remove the tops and keep them for later. Put the bases back in the oven for another 5 minutes, or until they are just tender.
  • Heat butter and oil in a frying pan, then add leek and cook until soft. Stir in rice until grains appear slightly glassy. Add 1 ladleful (1/2 cup) of stock and stir until absorbed. Continue adding stock, 1 ladleful at a time, stirring until rice is tender but firm. Finally, stir in meatloaf, basil, parmesan, and season to taste.
  • Fill each capsicum with the risotto mixture. Roast for 20 minutes until tender. Then top with capsicum tops and roast for an additional 5 minutes. Finish with a sprinkle of fresh basil and serve alongside salad leaves.

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