A recipe from the Good Food collection.
150 g (5 oz) rissoni
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
3 rindless bacon rashers, finely chopped
1 cup (150 g/5 oz) freshly grated mozzarella cheese
1/2 cup (50 g/1 3/4 oz) freshly grated parmesan
2 tablespoons chopped fresh parsley
4 large red peppers (capsicums), halved lengthways, seeds removed
425 g (14 oz) can crushed tomatoes
1/2 cup (125 ml/4 fl oz) dry white wine
1 tablespoon tomato paste (tomato purée, double concentrate)
1/2 teaspoon ground oregano
2 tablespoons shredded fresh basil
1. Cook the rissoni in a large pan of boiling salted water until al dente. Drain.
2. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly oil a large shallow ovenproof dish.
3. Heat the oil in a pan. Add the onion and garlic and stir over low heat until the onion is tender. Add the bacon and stir until crisp. Transfer to a large bowl and combine with the rissoni, cheeses and parsley. Spoon the mixture into the pepper halves and arrange in the dish.
4. In a bowl, combine the tomato, wine, tomato paste, oregano and salt and pepper, to taste. Spoon over the rissoni mixture. Sprinkle with basil. Bake for 35-40 minutes.