Struggling with what to make for dinner? This recipe is an old family favorite. It works great hot straight from the oven or cold as leftovers.

Serves 6

INGREDIENTS

6 Red Peppers

1 Courgette

1/2 Aubergine  

2 Small Onions

A Jar of Pesto

Risotto rice

Vegetable Stock Cubes

Parmesan Cheese  

METHOD

Turn the oven on to 150 degrees Celsius.

Cut the 6 peppers in half, remove the seeds and place in an oven proof dish with a drizzle of vegetable oil and a sprinkle of salt and pepper. Put in the oven for approximately 15 mins (or until they soften).

Dice the remaining vegetables and add to a deep frying pan (I use a deep frying pan). Fry the vegetables until soft in some garlic oil.

Once the vegetables have softened add the risotto rice, stir the rice through the vegetables to ensure it is coated in oil. Add water to cover the risotto rice and vegetables, at this point stir in your vegetable stock cube. Leave the mixture to simmer, stirring every now and then to make sure it doesn't stick to the pan.

Once the risotto has absorbed most of the liquid add approximately half a jar of pesto to mix and stir through. 

Take the peppers out of the oven and stuff them with the risotto mixture using a tablespoon. Once the peppers are full grate Parmesan cheese over the top and put them back in the oven for 10 minutes (until the cheese melts).  

Serve warm or cold , these reheat very well in the microwave.

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