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Stuffed capsicum cups

Serves: 4
Prep: 20
Cook: 40

    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 
    • 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).

    2. Step 2

      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. 

    3. Step 3

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

    4. Step 4

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

    5. Step 5

      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.

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