Cheesy risotto-stuffed capsicums
Delight in a savory twist on a classic dish with our Cheesy Risotto-Stuffed Capsicums. Packed with succulent eggplant, aromatic basil, and gooey mozzarella, this easy recipe features a creamy risotto base encased in vibrant red bell peppers. Perfect for a cozy dinner, these delectable stuffed capsicums are sure to impress!
- 15 Apr 2025
- Cook time 23 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Cheesy risotto-stuffed capsicums are a delicious and visually appealing dish that combines the creamy texture of risotto with the savory flavors of mozzarella and basil. Perfect for a family dinner or a special occasion, this recipe will surely impress your guests.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the capsicums and carefully remove the seeds and membranes. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the finely chopped red pepper, diced onion, and diced eggplant. Sauté for about 5-7 minutes, until the vegetables are soft and the onion is translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the white rice to the skillet with the vegetables, mixing well to coat the rice with the oil and vegetable mixture.
- Gradually add the chicken gravy, about 1/2 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is cooked through and creamy, about 20-25 minutes.
- Once the risotto is cooked, remove the skillet from heat.
- Stir in the chopped basil leaves and shredded mozzarella cheese until well combined and the cheese is melted. Season with salt and pepper to taste.
- Spoon the cheesy risotto mixture generously into each prepared capsicum, pressing down gently to fill completely.
- Place the stuffed capsicums in a baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the capsicums are tender.
- Remove from the oven and let cool slightly before serving.
- Garnish with additional basil leaves or a sprinkle of extra cheese, if desired. Enjoy your Cheesy Risotto-Stuffed Capsicums!
Tips:
- Choose capsicums that are similar in size to ensure even cooking.
- Cook the risotto until it is slightly underdone, as it will continue to cook when baked in the capsicums.
- Feel free to add other vegetables to the risotto, such as mushrooms or zucchini, for added flavor and nutrition.
- Make sure to preheat the oven to 180°C (350°F) before baking the stuffed capsicums to ensure they cook evenly.
- Use a good quality mozzarella cheese for the best melting and flavor experience.
Your cheesy risotto-stuffed capsicums are now ready to be served! Enjoy this hearty and flavorful dish as a main course or a delightful side. The combination of creamy risotto and the melted mozzarella cheese pairs wonderfully with the fresh basil and roasted capsicums.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 590kcal | 29% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 110g | 30% |
| Fiber 4.36g | 11% |
| Sugar 6g | 6% |
| Fat | |
| Fat 16g | 18% |
| Saturated 5g | 17% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 24mg | 4% |
| Vitamin B1 0.74mg | 62% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 6mg | 36% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 300ug | 74% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.65mg | 4% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 280mg | 21% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 5mg | 50% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 440mg | 13% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 2.50mg | 23% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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