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Spring risoni-stuffed capsicums recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious stuffed capsicum appetizers bursting with fresh veggies and herbs, perfect to complement any meal.
Ingredients:
  • 4 small capsicums, halved, deseeded
  • 60ml (1/4 cup) olive oil, plus extra to drizzle
  • 2 bunches asparagus, cut into 2cm pieces
  • 200g grape tomatoes, halved
  • 1 garlic clove, thinly sliced
  • 105g (1/2 cup) dried risoni pasta
  • 1 small lemon, rind finely grated, juiced
  • 2⁄500.00 ml fresh basil leaves
  • 1 green shallot, thinly sliced
  • 85g (1/2 cup) Sicilian olives, pitted, coarsely chopped
  • Toasted pine nuts, to serve
Instructions:
  • Preheat the oven to 220°C/200°C fan forced. Line 2 baking trays with baking paper. Place capsicum on 1 tray cut side up, brush with 1 tbs oil, and season. On the other tray, arrange asparagus, tomato, and garlic, drizzle with 1 tbs oil, and season. Roast capsicums on the top shelf for 25 minutes until charred and tender. Roast the vegetables on the lower shelf for 20 minutes until tender.
  • While the pasta is cooking, in a large saucepan of salted boiling water, cook it for 8 minutes or until al dente. Drain the pasta and rinse it under cold water. In a big bowl, mix lemon rind, juice, and oil. Finely chop 1 tablespoon of basil and add it to the bowl. Add pasta, roasted vegetables, shallot, feta, olives, and the rest of the basil. Season and stir everything together.
  • Distribute risoni mixture evenly among capsicums. Finish by drizzling with extra oil and sprinkling with pine nuts before serving.

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