Risotto-Stuffed Bell Peppers
Risotto-Stuffed Bell Peppers
Ingredients
- 4 medium bell peppers of various colours
- 15 ml (1 tbsp) olive oil
- 250 ml (1 cup) leftover risotto
- 250 ml (1 cup) diced cooked chicken or crumbled white tuna
- 125 ml (½ cup) grated mozzarella cheese
- 125 ml (½ cup) frozen peas, thawed
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Cut off the top of the peppers and remove the seeds. If needed, cut a thin slice off the base of the peppers so they stand firmly. Place the peppers in a 20 cm (8-inch) square baking dish. Brush the outside of the peppers with the olive oil. Set aside.
- In a bowl, combine the risotto, chicken, cheese and peas. Season with salt and pepper. Spoon the stuffing into the pepper cavities. Close the peppers with their cap.
- Roast for about 40 minutes or until the peppers are golden brown and the stuffing is warm through.
Risotto-Stuffed Bell Peppers