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.
- 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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