Baked risotto in pepper fruit

Another way of serving leftovers of risotto instead of the usual reheating in the microwave oven, is to divide a green/yellow/red pepper fruit into two halves and remove it's seeds. Afterwards you fill up the pepper fruit with the leftover risotto, sprinkle it with Parmesan cheese.

Place the pepper fruit in a oven stable baking tray, place it in the middle part of the oven at 200'C for approx 30 minutes, until the pepper fruit is warm and soft. I have found this idea in the magazine "Isabellas", issue 08/12.