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Risotto stuffed peppers
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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.
Typical values per serving: