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Pour the rice and water into a saucepan and cook for 10-12 minutes until the rice is soft.
Wash and dry the pepper and coat the outer skin in olive oil. Preheat the grill to setting ‘4’ and cook the peppers for 6 - 8 minutes until the skins soften.
In a bowl, combine the cooked risotto rice with the spring onion, mushrooms, cream cheese, pesto and black pepper. Spoon the mixture into the grilled pepper halves and top each with a slice of cheese.
Change the grill to the ‘melt’ setting by opening the grill and carefully removing the top plate and then closing the grill once again (WARNING: this may be hot). The grill will automatically sit in an elevated position leaving a gap between the food and top heating element.
Put the peppers back on the grill and press the melt button to give out an intense burst of heat for perfectly crisp toppings. Cook for 2 minutes until the cheese is melted and bubbling