Baked peppers filled with risotto
• 2 tbsp olive oil • ½ courgette, cubed • 1 ball of mozzarella, cubed • ½ aubergine, cubed • a handful of mint leaves • 2 tsp tomato purée • 700ml hot veg stock • 4 large peppers • 30g parmesan, grated • ½ onion, chopped • salt and black pepper • 150g arborio rice
1. Preheat the oven to 180°C/350°f/gas mark 4. Heat the olive oil in a pan, add the onion and sweat on a medium heat until softened. Stir in the rice, then the courgette, aubergine and tomato purée, then add a little stock and cook until absorbed. 2. Gradually add the remaining stock, stirring all the time, for 12-15 minutes. The rice should still be firm. Remove from the heat, stir in the Parmesan and leave to cool. 3. Slice the tops off the peppers, keeping the stems so they look like little hats, and set aside. Put the peppers in a lightly oiled baking dish. Half-fill them with the risotto, add a few cubes of mozzarella, gently pressing it into the filling, and some mint. Add the remaining risotto and more mozzarella, pressing it in. Put the ‘hats’ on the filled peppers, drizzle with a little olive oil, cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes. 4. Allow to rest for 5 minutes before serving.