Stuffed peppers with vegetable risotto

1 servings

Ingredients

Quantity Ingredient
1 Green pepper
3 pints Vegetable stock
2 ounces Rice
6 Shallots; finely chopped
3 Cloves garlic; crushed
2 tablespoons Olive oil
1 Carrot; finely chopped
1 small Leek; finely chopped

Directions

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.

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