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Stuffed Peppers

  • 3 medium-sized peppers
  • 2 pots Spiced Pancetta & Red Pepper Risotto
  • parmesan, to taste
  • 1 tablespoon chopped parsley
Preheat oven to 190ºC.     Slice the tops off of the peppers. Season the inside with salt and pepper. Place in a small baking dish. Pour 2 tablespoons of water into the bottom of the dish. Cover with foil and bake for 10 minutes to steam slightly.     Remove from oven and spoon in risotto (reserving the seed topping for later), divide the risotto equally between the three peppers. Grate over a generous sprinkling of parmesan, and top with parsley. Bake in the oven, uncovered, for 35-40 minutes or until filling is hot throughout and peppers have softened.     Garnish with seeds, extra parsley and parmesan, to serve.     Tip: When picking the peppers make sure they are of equal size so they will cook evenly – baking times will vary depending on size. Also, check that the bottoms are sturdy so they can stand on their own.