Capsicums stuffed with Mushroom Risotto and Cheese
2 red capsicums
2 cups cooked mushroom risotto
Or 2 cups cooked rice and 8 mushrooms, diced and sautéed
150 g Fetta cheese, crumbled or small dice
1/2 cup tasty cheese
2 tablespoons grated parmesan
Extra grated cheese for melting on the top of the peppers
Rich tomato /pasta sauce for serving
Combine cooked risotto, mushrooms, egg, fetta, grated tasty cheese and parmesan and mix well.
Cut capsicums in half length ways and fill with the rice mixture.
Place in a greased casserole/pyrex baking dish and bake at 170 deg for twenty minutes or until capsicum is soft.
Top with some additional grated cheese and return to oven and continue to bake until the cheese melts and turns golden brown
Serve cooked capsicums on a bed of pasta/rich tomato sauce