Diet: Gluten Free, Nut Free, Paleo, Pescatarian, Soy Free, Vegetarian
Serves: 2
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Description

Ever crave something healthy, filling and delicious all at the same time?

You don’t have to compromise on this dish. Full of flavour, fibre and creaminess, this is an easy recipe that you can make after work for all the family to enjoy.

Bell peppers are one of my favourite vegetables to cook with. Rich in vitamin C, the red bell pepper is a gem for roasting in the oven, allowing its texture to brown and soften.

Asparagus is such a delicious green we could all do to get more of in our diet. It packs a wealth of vitamins and minerals, including vitamins A and C, iron, potassium and calcium, and is such a versatile ingredient that can be used in many dishes.

Risotto is such a comforting dish to eat, especially when the weather is not so great. What’s great about these risotto-stuffed peppers is that you can monitor your portion size of the rice very easily by just consuming what fits inside the pepper. I guarantee you’ll leave the table feeling nourished and satisfied!

If you follow a vegan diet, just be sure to remove the feta. You can substitute for a vegan cheese or just leave it without – it’s still just as tasty!

Ingredients

• 2 large red bell peppers, heads removed and de-seeded (option to save the heads for serving)
• 1 large onion, diced
• 1 garlic clove, diced
• 1 tbsp olive oil
• 1/2 cup arborio rice
• 10 large sundried tomatoes, finely chopped
• 1 pint vegetable stock
• 1 tbsp oregano
• 1 bunch asparagus (approx 12. stalks), chopped into small thumb-sized pieces
• 100g feta, chopped (plus extra for serving)
• Rocket (for serving)

Method

1. Preheat the oven to 200 degrees.
2. Heat 1 tbsp olive oil in a large frying pan.
3. Add the onion and start to brown in the olive oil. Now add in the garlic and stir through.
4. Pour in the arborio rice and start to brown with the onion and garlic, just so it gently toasts. Now gradually start to add in the vegetable stock, stirring on a high heat.
5. Meanwhile, place the red peppers (de-seeded and heads removed) on a baking tray and cook in the oven for 25 minutes, until the skin is starting to brown and soften. If you are serving with the heads, make sure you cook these too.
6. Keep adding in the stock and allow the risotto to thicken. Add some more water if necessary.
7. Add the sundried tomatoes, asparagus and oregano. Lower the heat and cook for a further 10-15 minutes, stirring through until the asparagus softens.
8. Remove from heat and add in the feta, stirring through.
9. After 20 minutes and once the peppers are still firm in shape (they should not have flattened or gone soggy), remove from the oven and peel off the external skin. Then start to stuff the risotto inside with a spoon. Fill the risotto to the top and place back in the oven for 5 more minutes.
10. Remove and serve with rocket, a sprinkling of extra feta and place the heads on for optimal presentation.