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Perfect pesto capsicums
Serves: 4
Time to make: 1 hr
Ingredients
- 1 cup risoni (see tips)
- 4 large red or yellow capsicums
- 1 tablespoon olive oil
- 1 cup finely chopped mushrooms
- ½ red onion, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons sun-dried tomato pesto (see tips)
- ¾ cup freshly grated reduced-fat grated cheese
- 2 tablespoons finely chopped fresh thyme or parsley
- olive spray oil
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Instructions
1 Cook risoni following packet directions until al dente. Drain. Set aside.
2 Preheat oven to 180°C. Cut tops off capsicums and set aside for lids. Trim capsicum insides.
3 Heat oil in a pan over a medium heat. Cook mushrooms, onion and garlic until softened. Stir in pesto. Mix well. Add mushroom mix, cheese and herbs to risoni. Season to taste. Mix well.
4 Spoon filling into capsicums. Top with lids. Place in an ovenproof dish sprayed with oil. Pour 5 tablespoons of boiling water into bottom of dish. Bake for 30 minutes or until capsicums are soft.
Variations
Make it gluten Use gluten free risoni and check pesto is gluten free
Nutrition Info (per serve)
-
Calories 0.00cal
-
Kilojoules 1950kJ
-
Protein 23g
-
Total fat 21g
-
–Saturated fat 10g
-
Carbohydrates 45g
-
–Sugars 7g
-
Dietary fibre 4g
-
Sodium 400mg
-
Calcium 410mg
-
Iron 2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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