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Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 3 bacon slices, finely chopped
- 150 g (5 1/2 oz) risoni, cooked
- 150 g (5 1/2 oz/1 cup) grated mozzarella cheese
- 60 g (2 1/4 oz/ 1/2 cup) grated parmesan cheese
- 2 tablespoons chopped parsley
- 4 large red capsicums (peppers), halved lengthways, seeds removed
- 425 g (15 oz) tinned chopped tomatoes
- 125 ml (4 fl oz/ 1/2 cup) dry white wine
- 1 tablespoon tomato paste (concentrated purée)
- 1/2 teaspoon ground oregano
- 2 tablespoons chopped basil
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a large shallow ovenproof dish. Heat the oil in a frying pan and cook the onion and garlic over low heat until tender. Add the bacon and stir until crisp.
2. Transfer to a large bowl and add the risoni, cheeses and parsley. Spoon into the capsicum halves and arrange in the dish.
3. Combine the tomato, wine, tomato paste and oregano. Season well, then spoon over the risoni mixture. Sprinkle with basil. Bake for about 35-40 minutes.
