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    Risotto stuffed peppers

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    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. 

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