Capsicum Stuffed Risotto

This is a great recipe if you are cooking for vegetarians, if you remove the cheese or use a vegan friendly supplement than the recipe is perfect for vegans as well.


  • 1 Capsicum per person
  • Basic risotto recipe (found in “Sides”)
  • Mushrooms- chopped into small cubes (approximately 1 cup if serving 4 people)
  • 1 cup Cheese (you can use any but I find a mix of parmesan and mozzarella best)

What To Do:

  1. Preheat oven to 200°C. Line a baking tray with grease proof paper
  2. Cut the top of the capsicum and discard the seeds (and the top). Place on baking tray and cook for 20minutes (or until the capsicum is just tender)
  3. While the capsicums are cooking prepare the risotto according to recipe
  4. Once the risotto is ready sauté mushrooms in a teaspoon of butter
  5. Stir mushrooms and half the cheese into the risotto
  6. Once the capsicums are cooked remove from oven and preheat the grill
  7. Use a spoon to stuff the capsicum with risotto (spoon risotto in until the capsicum is full)
  8. Add the remaining cheese to the top of the capsicums and place in grill cooking until the cheese is brown
  9. Remove from grill and serve with salad

Note: That if the capsicums don’t stand in the pan then make a small incision into the bottom being careful not to cut a whole in the capsicum


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