Stuffed Peppers With Vegetable Risotto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chefs, Surprise | 1 | Servings | |
INGREDIENTS
| 1 | Green pepper | |
| 3 | pt | Vegetable stock |
| 2 | oz | Rice |
| 6 | Shallots, finely chopped | |
| 3 | Cloves garlic, crushed | |
| 2 | T | Olive oil |
| 1 | Carrot, finely chopped | |
| 1 | Leek, finely chopped |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 2033
Calories From Fat: 252
Total Fat: 29.9g
Cholesterol: 0mg
Sodium: 351.4mg
Potassium: 8890mg
Carbohydrates: 440.5g
Fiber: 4.9g
Sugar: 7.4g
Protein: 62g