Capsicum cups with lentil risotto
Prep
20 min
Cook
45 min
Serves
4
Skill
Vegetarian

Prep
20 min
Cook
45 min
Serves
4
Skill
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
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
Nutrition per serving
1560 kJ
energy kj
13 g
protein
3 g
saturated fat
7 g
dietary fibre
43 g
carbohydrate
11 g
sugars
145 mg
sodium
- 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.