Creamy Tuscan stuffed capsicums

 

20 Min Prep    /    45 Min Cook    /    6 Serving

Ingredients : 

4 red capsicums, halved, deseeded

150g (2/3 cup) dried risoni pasta

1 tbsp olive oil, plus extra for serving (optional)

1 brown onion, finely chopped

3 garlic cloves, finely chopped

300ml ctn thickened cream

70g (1 cup) finely grated parmesan

80g (1/2 cup) sun-dried tomatoes, sliced

50g baby spinach

Fresh basil leaves, to sprinkle

Method Steps : 

Preheat oven to 200C/180C fan forced. Place the capsicum, cut-side up, in a large baking dish. Spray with oil. Roast for 15 minutes or until starting to soften.

Meanwhile, cook the risoni in a saucepan of boiling water for 8 minutes or until al dente. Drain.

Heat the oil in a large non-stick frying pan over medium-high heat. Cook the onion, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the cream and bring to the boil. Reduce heat to low and simmer for 5 minutes. Stir in three-quarters of the parmesan. Simmer for 1 minute or until the sauce has thickened. Stir in the risoni, sun-dried tomato and spinach. Cook for 1 minute or until spinach has wilted. Season.

Divide the risoni mixture among the capsicum. Roast for a further 15 minutes or until golden and tender. Sprinkle with the remaining cheese and basil. Drizzle with olive oil, if using, before serving.

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