Stuffed Peppers with Vegetable Risotto Recipe

Free Recipe Stuffed Peppers with Vegetable Risotto

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Stuffed Peppers with Vegetable Risotto Recipe

1 Green pepper
3 pt Vegetable stock
2 oz Rice
6 Shallots; finely chopped
3 Cloves garlic; crushed
2 tb Olive oil
1 Carrot; finely chopped
1 sm Leek; finely chopped

Stuffed Peppers with Vegetable Risotto Preparation

Pre-heat oven to 190C. Heat the oil in a pan, add the shallots, garlic and rice and stir for a few seconds without browning. Add stock and cook over a medium heat until the rice absorbs the liquid (this should cook for 15-20 minutes in total). Skewer the pepper and twist over a flame until the skin becomes dark and blisters. Remove all the skin. Cut the top off the pepper and remove all the seeds and debris. The end result should be a cleaned out pepper which stands up. Next fill your pepper with the risotto and place in the oven for 5 minutes to heat through and brown. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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