Pasta-filled vegetables

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

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.