Risotto stuffed peppers


2 red peppers
1 tbsp olive oil
½ x 900g bag Waitrose Frozen Pea & Asparagus Risotto
4 tbsp fresh breadcrumbs


1. Preheat the oven to 200°C, gas mark 6. Halve the peppers, remove the seeds and core. Place in a small roasting tin and bake while you make the filling.

2. Heat the oil in a frying pan and fry the risotto for 3 minutes, season, then spoon into the peppers, top with the breadcrumbs and bake for 25-30 minutes, until golden. 

  • Total time: 35 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,308kJ
Fat 21.8g
Saturated Fat 7.3g
Carbohydrate 74.8g
Sugars 14.6g
Protein 13.5g
Salt 1.5g
Fibre 7.1g

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