Full ingredients list:
1 cup risoni
4 large capsicum, red or yellow
1 tablespoon olive oil
1 cup finely chopped mushrooms
1/2 red onion, finely chopped
1 clove garlic, crushed
2 tablespoons sun-dried tomato pesto
1 cup reduced-fat grated cheese
2 tablespoons finely chopped thyme or parsley
olive oil cooking spray
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta according to packet directions. Drain. Set aside.
Step 2 Preheat oven to 180°C. Cut tops off capsicum, set aside for lids. Trim inside of capsicum.
Step 3 Heat olive oil in a pan over medium heat. Cook mushrooms, onion and garlic until softened. Stir in pesto and mix well. Add pesto, cheese and thyme to pasta. Season to taste. Mix well.
Step 4 Spoon filling into peppers. Top with lids. Place in an ovenproof dish sprayed with olive oil. Pour 5 tablespoons boiling water into bottom of dish. Bake for 30 minutes or until peppers are soft.
About this recipe
First published: March 2009