Capsicum cups with lentil risotto

Serves: 4
Prep: 20
Cook: 45

Serve either as a side dish or as main accompanied with a green salad.

Ingredients

  • 4 small round red capsicums 
  • 2 tsp olive oil 
  • 1 medium onion, chopped 
  • ¼ cup dried brown lentils 
  • 1 x 10g vegetable flavoured stock cube 
  • 1 cup water 
  • ½ cup arborio rice 
  • 2 cups boiling water 
  • 2 tbs parmesan cheese, grated
  • 2 Weet-Bix, crushed 
  • 1 tbs parmesan cheese, grated, extra 
  • 2 tbs olive oil, extra

Method

  1. Step 1

    Cut tops off capsicums and reserve as lids. Discard core and seeds. Place capsicums on baking tray (place lids on tray beside capsicum, stalk side up). Heat oil in a large heavy based saucepan. Saute onion until soft. Add lentils, stock cube and water. Bring to the boil, then simmer for 15 minutes. Stir through rice. 

  2. Step 2

    Add boiling water, ½ cup at a time, adding the next ½ cup after the liquid is absorbed. 

  3. Step 3

    Fold through parmesan cheese. Spoon risotto into capsicums. Combine Weet-Bix, extra cheese and oil. Sprinkle over risotto.

  4. Step 4

    Bake in a hot oven, 200°C, for 25 minutes or until capsicums are soft and topping has browned. To serve replace lids on capsicum.

Featured recipes

Flower power bliss balls

Weet-Bix with poached nectarines and toasted brazil nuts

Blockbuster berry bars