Risoni and chorizo stuffed capsicum
Pasta, risoni, dry
6 medium, halved, seeds removed
60 g, thinly sliced
Black olives, drained
12 individual, halved
100 g, baby variety
Reduced fat feta cheese
80 g, crumbled
1 x 3 second spray(s)
- Cook risoni in a large pan of boiling salted water, following packet instructions, until tender. Drain and set aside.
- 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.
- 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.
- Serve with rocket and feta on the side.