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Risoni and chorizo stuffed capsicum

Risoni and chorizo stuffed capsicum

Total Time
35 min
15 min
20 min
What looks like a large grain of rice, but is actually pasta? Risoni! And it’s delicious in these Mediterranean inspired stuffed capsicums.


Risoni (orzo) pasta

240 g

Red capsicum

6 medium, halved, seeds removed

Chorizo sausage

60 g, thinly sliced

Cherry tomatoes

150 g

Black olives, drained

12 individual, halved

Pine nuts

2 tbs

Dried oregano

1 tsp


100 g, baby variety

Reduced fat feta cheese

80 g, crumbled

Oil spray

1 x 3 second spray(s)


  1. Cook risoni in a large pan of boiling salted water, following packet instructions, until tender. Drain and set aside.
  2. Meanwhile, heat oven grill to medium-high. Place capsicum halves on a grill tray and lightly spray with oil. Grill for 12-15 minutes, turning once, until tender and lightly charred.
  3. Heat a large non-stick frying pan over a medium-high heat. Cook chorizo, stirring, for about 2 minutes or until golden. Add tomatoes and cook, stirring occasionally, for further 2 minutes. Stir in cooked risoni, olives, pine nuts and oregano. Season with salt and pepper and cook, stirring, until heated through. Spoon mixture into the grilled capsicum halves.
  4. Serve with rocket and feta on the side.