Risoni and chorizo stuffed capsicum
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
What looks like a large grain of rice, but is actually pasta? Risoni! And it’s delicious in these Mediterranean inspired stuffed capsicums.
Ingredients
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
Rocket
100 g, baby variety
Reduced fat feta cheese
80 g, crumbled
Oil spray
1 x 3 second spray(s)
Instructions
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.
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