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Risotto & meatloaf stuffed capsicums

  • 0:15 Prep
  • 0:50 Cook
  • 4 Servings
  • Advanced


  • 4 large yellow capsicums
  • 20g butter
  • 1 tablespoon extra virgin olive oil
  • 1 leek, finely chopped
  • 150g Arborio rice
  • 625ml (2 1/2 cups) Massel salt reduced chicken style liquid stock, warmed
  • 300g leftover meatloaf, crumbled 
(see related recipe)
  • 1/2 cup fresh basil leaves, chopped
  • 40g (1/2 cup) finely grated parmesan
  • 1 teaspoon finely grated lemon rind
  • Small basil leaves, extra, to serve
  • Salad leaves, to serve


  • 1
    Preheat oven to 190C/170C fan forced. Cut the tops from capsicums and reserve. Remove the seeds and membrane. Place capsicums in a baking dish. Spray inside and out with olive oil and season. Roast with the tops on for 20 minutes. Remove the tops and reserve. Roast bases for a further 5 minutes or until just tender.
  • 2
    Meanwhile, heat the butter and oil in a frying pan over medium-low heat. Add leek. Cook, stirring, for 3 minutes or until soft. Stir in rice for 2 minutes or until grains appear slightly glassy. Add 1 ladleful (1/2 cup) of stock. Stir until the liquid 
is absorbed. Continue adding stock, 1 ladleful at a time, stirring and allowing liquid to be absorbed before adding the next. Continue for 20 minutes or until rice is tender yet firm to bite. Stir in meatloaf, basil, parmesan and rind. Season.
  • 3
    Divide risotto mixture among capsicums. Roast for 20 minutes or until tender. Top with capsicum tops. Roast for a further 5 minutes. Sprinkle with extra basil and serve with salad leaves.

Source: taste.com.au


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