1 Hour 20 Mins
- 150g Arborio risotto rice
- 1 courgette, chopped
- 25g flat-leaf parsley, chopped
- ½ onion, finely chopped
- 1 spring onion, chopped
- 2 tomatoes, chopped
- 25g chives, chopped
- Juice 1 lemon
- 50ml olive oil
- 500g carton passata
- 4 red peppers, halved lengthways and deseeded
Preheat the oven to 200C/180C Fan/Gas 6.
In a large bowl, mix together the rice, courgette, parsley, onion, spring onion, tomatoes and chives. Stir in the lemon juice, oil, half of the passata and season with black pepper. Spoon into the pepper halves.
Put the peppers into a roasting dish. Pour in the remaining passata and 250ml water, cover with foil and bake for 50-60 mins until the rice is cooked.
Serve with the sauce from the roasting dish.