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Risotto stuffed capsicums


  • Preheat oven to 200°C fan forced (220°C normal).
  • Halve the capsicums lengthways and remove the seeds and ribs. Cut a small piece from the bottom to ensure the capsicums will sit flat. Then place them in a lightly oiled oven tray, cut side up, and cook in the oven for about 15 mins until tender.
  • At the same time, put 2 tbsp butter and the oil in a large bowl and cook in the microwave on high for 2 mins. Then add the onion and cook for 4 mins.
  • Add the rice, stir well and cook in the microwave on high for another 4 mins.
  • Then add the stock and cook for 18 mins, stirring after 9 mins.
  • Add the parmesan with a good dollop of butter and the peas. Stir well and taste for seasoning.
  • Then evenly spoon the risotto into the capsicums, top with grated tasty cheese and cook in the oven until the cheese has melted and is golden.
  • Serve as is as a starter or with a salad for a light lunch or supper.


  • 2 large red capsicums
  • olive oil spray
  • unsalted butter
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 cup Arborio (risotto) rice
  • 3 cups vegetable stock
  • ¼ cup freshly grated parmesan
  • 1 cup frozen peas, defrosted
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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