Alive and Cooking

Capsicum Montallo

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(Serves 4)
1 red capsicum cut in half, seeds removed
1 green capsicum cut in half seeds removed
1 cup Arborio rice
6 spring onions, finely sliced
100g Portobello mushrooms, sliced
200g baby spinach
1 cup Bega lite grated cheese
Olive oil


Place rice in saucepan with 3 cups of water, bring to a boil then simmer for 15 minutes. Drain and allow to cool.

Heat a fry pan and add a splash of oil, fry mushrooms and spring onions for 3-5 minutes.
Add the spinach and allow to wilt, turn off the heat and stir through the cooled rice.

Spoon the mixture into the half capsicums and press down until packed solid.

Sprinkle with grated cheese and bake at 200°C for 15 minutes or until the cheese has browned.

Capsicum Montallo