4 medium bell peppers of various colours

15 ml (1 tbsp) olive oil

250 ml (1 cup) leftover risotto

250 ml (1 cup) diced cooked chicken or crumbled white tuna

125 ml (½ cup) grated mozzarella cheese

125 ml (½ cup) frozen peas, thawed

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Cut off the top of the peppers and remove the seeds. If needed, cut a thin slice off the base of the peppers so they stand firmly. Place the peppers in a 20 cm (8-inch) square baking dish. Brush the outside of the peppers with the olive oil. Set aside.

In a bowl, combine the risotto, chicken, cheese and peas. Season with salt and pepper. Spoon the stuffing into the pepper cavities. Close the peppers with their cap.

Roast for about 40 minutes or until the peppers are golden brown and the stuffing is warm through.

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