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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
Make it gluten Use gluten free risoni and check pesto is gluten free
Calories 0.00 cal
Kilojoules 1950 kJ
Total fat 21 g
Saturated fat 10 g
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