WEET-BIX Red Pepper Cups with Lentil Risotto

WEET-BIX Red Pepper Cups with Lentil Risotto

Serves 4
1 hour


2 WEET-BIX biscuits, crushed
4 small round red peppers
2 tsp olive oil
1 medium onion, chopped
¼ cup dried brown lentils
10g vegetable-flavoured stock cube
1 cup water
½ cup arborio rice
2 cups boiling water
2 tbsp parmesan cheese, grated
1 tbsp parmesan cheese, grated, extra
2 tbsp olive oil, extra


1. Cut tops off peppers and keep as lids. Discard core and seeds. Place peppers on baking tray (place lids on tray beside pepper, stalk side up).
2. Heat oil in a large heavy-based saucepan. Sauté onion until soft. Add lentils, stock cube and water. Bring to the boil, then simmer for 15 minutes. Stir through rice.
3. Add boiling water, ½ cup at a time, adding the next ½ cup after the liquid is absorbed.
4. Fold through parmesan cheese. Spoon risotto into peppers. Combine WEET-BIX, extra cheese and oil. Sprinkle over risotto.
5. Bake in a hot oven, 200°C for 25 minutes or until peppers are soft and topping has browned. To serve, place lids on peppers.