Risotto-stuffed peppers
Finished with a sprinkle of Parmesan and fresh herbs, these risotto-stuffed peppers strike the perfect balance between hearty and light.
Risotto-stuffed peppers
Serves: 6
Prep Time: 50 minutes
Cooking Time: 1 hour
Nutrition facts:
200 calories
20 grams fat
Ingredients 40 grams butter
1 onion, finely chopped
2 garlic cloves, finely chopped
¼ tsp. ground turmeric
1½ cups arborio rice
3 cups vegetable stock
1 cup water
1 cup finely grated Parmesan
150 grams baby marrow, grated
60 grams baby spinach leaves
½ cup chopped basil
3 red peppers
3 yellow peppers
1 Tbsp. olive oil
½ cup water Instructions Preheat oven to 180°C.
Heat butter in a pan over medium-low heat. Add onion and cook for 10 minutes or until soft but not coloured. Add garlic, turmeric, and rice and cook, stirring, for 2 minutes or until fragrant. Add stock and the water and bring to the boil.
Reduce the heat to medium-low and cook, covered with a tight-fitting lid, for 15 minutes or until almost tender and liquid is absorbed, stirring two or three times during cooking to check the rice is not sticking to the bottom of the pot. REMOVE from the heat and stir in the parmesan, baby marrow, spinach, and basil. Season to taste.
Cut the tops off the peppers, about 1 cm from the top. Reserve the tops. Remove seeds and membranes from the peppers, rinse and drain well.
Rub half the oil over the peppers and season with salt and pepper. Place peppers in a small ovenproof dish just large enough to hold the peppers upright. Fill peppers with rice mixture and place the tops back on. Drizzle with the remaining oil and pour the water into the dish.
Cover dish with a lid or foil and bake for 40 minutes. Uncover and bake for a further 20 minutes or until peppers are tender. Notes
TIP: Feeling a little lazy? Pop a few spoonfuls of defrosted store-bought risotto into the peppers and bake as normal!
ALSO SEE: Crispy tofu stir fry
This recipe was first posted on Food&Home.
The post Risotto-stuffed peppers appeared first on Woman and Home Magazine.
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