STUFFED SWEET RED PEPPERS

We stuffed sweet red peppers with the same spicy risotto mix we cooked with meatballs the other day. The risotto is so versatile, and this was a very tasty way to eat it.
It's packed with flavour and low in calories too (see below).
Just slice the pepper in half and fill with the risotto. Place on a baking tray and cook for around 45 mins at 180ºC, until the top is crispy.
You could top with a bit of your fav cheese and let that melt in the oven for a couple of minutes. We sprinkled ours with Parmesan shavings and served with a rocket salad and chicken.
Here's the recipe for the really spicy risotto.
I've got a feeling we'll be making this stuffed red pepper again too!

SPICY RISOTTO

Ingredients - serves 4

heaped teaspoon Harissa paste

half teaspoon dried cinnamon

200g dried basmati rice

440g (large) can chopped tomatoes

350ml chicken or vegetable stock

salt/pepper

chopped parsley to garnish

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Place ALL the ingredients into a large frying pan.

Bring to the boil then cover with a lid and simmer until the liquid has been soaked up into the rice.

Stir the rice every so often to stop it sticking to the bottom of the pan. Add more water if you feel it's getting too stodgy.

The rice will be cooked in around 20 minutes - check then season with salt and pepper. Sprinkle with parsley if you have any.

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CALORIES: A quarter of the spicy risotto, in half a sweet red pepper is approximately 200 - 250 calories at most. 
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