Mains

Perfect pesto capsicums

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 1 hr

Ingredients

More weights & measures

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.

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