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!