Risotto stuffed peppers

  • Total time: 35 minutes

Serves: 2


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.