Make these fun stuffed capsicums for a satisfying dinner, using up leftovers to save money.
- 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.
- 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.
- 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set