Vegetable risotto stuffed peppers. Vegetable risotto stuffed peppers Great way to use up leftover vegetables. Ingredients can be substituted with virtually any vegetables you have leftover in a the fridge. Arrange the zucchini and bell peppers cut-side up in a baking dish.
The vegetables should be soft, take them out and set to one side.
We had a meal inspired by our trip to Italy, starting with Vegetable-Stuffed Peppers, followed by Lemon Risotto, which my mom loves.
Then we had Citrus Crumb-Topped Red Snapper.
You can have Vegetable risotto stuffed peppers using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Vegetable risotto stuffed peppers
- Prepare 150 grams of Risotto rice.
- It's 500 ml of Vegetable stock.
- It's 1 clove of Garlic.
- Prepare 2 medium of Shallots.
- It's 1 medium of Carrot.
- It's 1 medium of Courgette.
- Prepare 3 of Cabbage leaves.
- It's 2 large of Ramiro peppers.
- You need 1 dash of Double cream.
- You need 1 of Olive oil.
- You need 1 of Grated cheese to serve (optional).
These vegetarian stuffed peppers are inspired by my favorite Mexican dishes! This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). I have also stuffed the peppers with leftover risotto from the previous night's dinner. I find the salt in the feta is plenty, so I don't add any extra.
Vegetable risotto stuffed peppers instructions
- Heat oil in frying pan, add rice and mix well, coating each grain in oil. Add a ladleful of hot vegetable stock to the rice and mix. Bring to a simmer as the liquid is absorbed by the rice. Continue adding more stock, ladleful at a time, letting the rice absorb it gradually. This should take around 15-20 minutes, until the rice is soft..
- While the rice is cooking, finely chop the garlic, shallots, carrots and slice the courgette and cabbage leaves. Slice the peppers in half lengthways, and place under a preheated grill, flipping occasionally..
- Heat oil in a separate frying pan and add the garlic, shallots and carrots. Stir until softened and add the courgette..
- When the risotto has nearly absorbed all of the stock, add the cabbage to the rest of the vegetables and stir. Add the cream and continue to stir as the cream reduces..
- After the rice has absorbed all the stock add it to the vegetables and mix together. Dish up the peppers and spoon over the vegetable risotto mix. Add grated cheese if desired and serve..
These are great to use up any vegetables you have on hand (I have thrown in corn, broccoli, mushrooms, etc.), and I love to use fresh basil in these. Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. The Best Vegetarian Stuffed Peppers With Rice Recipes on Yummly Vegetarian Stuffed Pepper Soup, Best Vegetarian Stuffed Pepper Soup, Dairy-free Herb-stuffed Mushrooms.. Easy Vegetable Risotto Recipe (vegetarian) potsofsmiles:) fresh parsley, onion, white pepper, rice, salt, corn, oil, pepper.