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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