Creamy Tuscan Stuffed Capsicums Recipe For Easter Day 2024
Mediterranean flavors like capsicums, garlic, and basil shine in this creamy Tuscan capsicum recipe. Roasted capsicums are stuffed with creamy risoni, sun-dried tomatoes, and Parmesan, creating a delicious vegetarian main dish. Serve with crusty bread and a green salad for added texture and freshness!
– 4 red capsicums, halved, deseeded– 150g (2/3 cup) dried risoni pasta– 1 tbsp olive oil, plus extra for serving (optional)– 1 brown onion, finely chopped– 3 garlic cloves, finely chopped– 300ml ctn thickened cream– 70g (1 cup) finely grated parmesan– 80g (1/2 cup) sun-dried tomatoes, sliced– 50g baby spinach– Fresh basil leaves, to sprinkle
Ingredient
Step 1
Step 1
Preheat oven to 200C/180C fan forced. Place the 4 red capsicums, halved, deseeded, cut-side up, in a large baking dish. Spray with oil. Roast for 15 minutes or until starting to soften.
Direction
Step 2
Step 2
Meanwhile, cook the 150g (2/3 cup) dried risoni pasta in a saucepan of boiling water for 8 minutes or until al dente. Drain.
Step 3
Step 3
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the 1 brown onion, finely chopped, stirring, for 4 minutes or until softened. Add the 3 garlic cloves, finely chopped and cook, stirring, for 1 minute or until aromatic.
Step 4
Step 4
Add the 300ml ctn thickened cream and bring to the boil. Reduce heat to low and simmer for 5 minutes. Stir in three-quarters of the 70g (1 cup) finely grated parmesan.
Step 5
Step 5
Simmer for 1 minute or until the sauce has thickened. Stir in the risoni, 80g (1/2 cup) sun-dried tomatoes, sliced and 50g baby spinach. Cook for 1 minute or until spinach has wilted. Season.
Step 6
Step 6
Divide the risoni mixture among the capsicum. Roast for a further 15 minutes or until golden and tender.
Step 7
Step 7
Sprinkle with the remaining cheese and Fresh basil leaves, to sprinkle. Drizzle with olive oil, if using, before serving.