Stuffed Capsicums

Vegetarian and gluten free, perfect for 'Meatless Monday' or indeed any day. I make a type of mushroom or vegetable risotto and use water rather than stock, however any cooked rice will work.  Use this recipe as a base for the risotto, omit the pumpkin and add the mushrooms during the cooking process. The mixture needs to be quite thick, reduce any liquid away. Small amounts of leftover risotto can be frozen and used to make a single serve or a delicious meal for one or two. They reheat very well in the microwave.

Capsicums stuffed with Mushroom Risotto and Cheese

Ingredients

2 red capsicums

2 cups cooked mushroom risotto

Or 2 cups cooked rice and 8 mushrooms, diced and sautéed

1 egg

150 g Fetta cheese, crumbled or small dice

1/2 cup tasty cheese

2 tablespoons grated parmesan

Extra grated cheese for melting on the top of the peppers

Optional

Rich tomato /pasta sauce for serving

Method

Combine cooked risotto, mushrooms, egg, fetta, grated tasty cheese and parmesan and mix well.

Cut capsicums in half length ways and fill with the rice mixture.

Place in a greased casserole/pyrex baking dish and bake at 170 deg for twenty minutes or until capsicum is soft.

Top with some additional grated cheese and return to oven and continue to bake until the cheese melts and turns golden brown

Optional

Serve cooked capsicums on a bed of pasta/rich tomato sauce