Roast capsicum cups with lentil risotto

Roast capsicum cups with lentil risotto can be served either as a side dish or as main accompanied with a green salad.

  • Skill Medium
  • Prep time 20 mins
  • Cook time 40 mins
  • Servings 4
Rating

Ingredients:

  • 4 small round red capsicums 
  • 2 tsp olive oil 
  • 1 medium onion, chopped 
  • ¼ cup dried brown lentils 
  • 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

Method:

  1. 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).
  2. 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. 
  3. Add boiling water, ½ cup at a time, adding the next ½ cup after the liquid is absorbed. 
  4. Fold through parmesan cheese. Spoon risotto into capsicums. Combine Weet-Bix, extra cheese and oil. Sprinkle over risotto.
  5. 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.

Nutritional information:

  • Per Serve
  • Energy (kJ)
    1560
  • (Cal)
    372
  • Protein (g)
    13
  • Fat (g)
    15
  • Saturated Fat (g)
    3
  • Carbohydrate (g)
    43
  • Sugars (g)
    11
  • Dietary Fibre (g)
    7
  • Sodium (mg)
    145
  • Potassium (mg)
    586
  • Calcium (mg)
    103
  • Iron (mg)
    2.7