Here's a great way to eat more vegetables - stuff them with a tasty risotto mixture
Serves 2
Per serving:
329kcals
9.5g fat (of which 4.5g is saturated)
Preheat the oven to 190°C, 375°F/gas mark 5. Slice the tops off the tomatoes and set aside. Scoop out and chop the tomato pulp.
Halve the peppers lengthways and remove the cores and seeds. Arrange in a baking dish with the tomatoes.
Mist a non-stick frying pan with low fat cooking spray. Add the spring onions, celery and mushrooms. Fry gently for two minutes.
Stir in the rice, stock, herbs and tomato pulp. Cook gently until the rice is tender and the stock has been absorbed - about 20 minutes. Add extra stock or water if needed. Remove from the heat. Season.
Spoon the rice mixture into the tomatoes and peppers and sprinkle the Parmesan cheese over them. Replace the tomato tops. Bake for 15-20 minutes. Serve, garnished with basil sprigs.
You could use hollowed-out marrow or courgettes instead of peppers and tomatoes.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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