should I make it?
This is the ideal dish to make
if you have leftovers!
can be served as an antipasto (starter / appetiser), but can also be
served as a vegetable to accompany a main course dish
How long will it take?
Allow about 30 minutes to
prepare and cook assuming you have your stuffing already.
What ingredients do I need?
person (assuming a portion of 2 half peppers) you will need:
six tablespoons of leftover risotto
ball of mozzarella
- Seasoning –
Salt & Black Pepper
Can I use any alternatives if I
can find certain
You don't need to stuff them with leftover risotto, you can use other
leftovers or even some bolognese sauce.
preparation do I need to
do / what can I
do in advance?
You will need to cut the peppers in half carefully down the middle
leaving the stalk in place as in the picture below. You should also
clear away any seeds from the inside leaving it clean.
are the main steps?
the peppers for a couple of minutes in a pan with boiling
from pan, remove excess water and stuff the insides of both pepper
halves with the risotto.
add a couple of slices of anchovy in each on top of the
risotto and then top with mozzarella slices.
pepper halves in an oven proof dish and bake in the oven for about 15
minutes until peppers are soft and cheese has melted and become golden.
How should I serve it?
Serve with a drizle of olive
oil and side garnish if serving as an antipasto.
Are there any variations to
this recipe that I could
your imagination run wild with whatever filling you like!
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