Peppercorns with minced meat and courgette risotto

Name: peppercorns with minced meat and courgette risotto
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 pot roasted peppers yellow (345 g); 50 g bread crumbs; 300 g minced beef; 2 onions shredded; 1 vegetable stock; 2 tablespoons olive oil; 250 g risotto rice bag of 500 g,; 1 zucchini in cubes

A tasty recipe. The main course contains the following ingredients: meat, roasted peppers (yellow (345 g)), breadcrumbs, ground beef, onions (chopped), vegetable stock tablet, olive oil, risotto rice (bag 500 g, AH Excellent) and zucchini (diced).

Ingredients

Kitchen Stuff

baking dish contents approx. 1 liter

Directions

Preheat the oven to 225 ° C. Let the peppers drain and absorb the moisture. Cut open the peppers and cut them in half lengthwise. Mix the breadcrumbs with the minced beef, 1 chopped onion and salt and pepper to taste. Form about 12 sausages. Wrap a bar of paprika for each sausage. Put them in the oven dish and pour the pepper sausage over it. Slide the dish into the oven and fry the rolls until done in about 30 minutes.
Bring 450 ml of water to the boil, dissolve the bouillon tablet. Heat the oil in a frying pan and fry the second onion. Spoon the risotto rice and zucchini cubes, pour the stock over it and bring it to the boil while stirring. Boil the risotto for 15 minutes, leave it covered for 10 minutes. Season with salt and pepper. Serve the risotto with the peppercorns.