Capsicum cups with lentil risotto

Name: Capsicum cups with lentil risotto
Prep time: 20 min
Cook time: 45 min
Total time: 5 min
Yield: Serves 4

Prep

20 min

Cook

45 min

Serves

Skill

Vegetarian

Prep

20 min

Cook

45 min

Serves

Skill

Weet Bix Dinner Lunchbox Entertaining Mains Sides Salads

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

Nutrition per serving

Weight, measurement and temperature conversions

1560 kJ

energy kj

13 g

protein

3 g

saturated fat

7 g

dietary fibre

43 g

carbohydrate

11 g

sugars

145 mg

sodium

Method

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.
Add boiling water, ½ cup at a time, adding the next ½ cup after the liquid is absorbed.
Fold through parmesan cheese. Spoon risotto into capsicums. Combine Weet-Bix, extra cheese and oil. Sprinkle over risotto.
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.

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