Eastington@Paddington

Baked peppers filled with risotto from Gennaro: Slow Cook Italian (page 102) by Gennaro Contaldo

What’s not to love about stuffed capsicums?

This is the first time I had to cook a risotto before stuffing the peppers. Neither way is better, just different, although the non risotto method is quicker.

Risotto was made with onion, Arborio rice, aubergine, organic zucchini, tomato purée, vegetable stock and Parmesan cheese.

Capsicums were stuffed with the risotto, bocconcini, and mint.