Stuffed mini peppers with stoneleekrisotto

Name: stuffed mini peppers with stoneleekrisotto
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 bag stoneleeks; 1 tablespoon butter or margarine; 100 g risotto rice; 3 teaspoons liquid broth with garden herbs; 6 cherrypaprika's; bag hazelnuts à 65 g; 25 g grated Parmesan cheese; 3 tablespoons sour cream

A tasty recipe. The vegetarian main course contains the following ingredients: stoneleeks, butter or margarine, risotto rice, liquid broth with garden herbs, cherrypaprika's, hazelnuts (à 65 g), grated Parmesan cheese and sour cream.

Ingredients

Kitchen Stuff

small low oven dishes

Directions

Preheat the oven to 200 ° C or gas oven 4.
Cut the stoneleeks into pieces.
Heat in butter.
Stoneleeks gently fruit for about 2 minutes.
Ripe rice for about 1 minute until granules shine.
Broth and add 3 dl of water and cook very gently in about 20 minutes, stirring frequently.
Meanwhile, clean peppers, cut off caps and remove seed lists.
Fry peppers in approx.
3 to 4 minutes in pan with plenty of boiling water.
Expel peppers in the sieve well.
Chop hazelnuts coarsely and roast golden brown in a dry frying pan.
Mix half of hazelnuts, cheese and sour cream with risotto.
Fill up the peppers with risotto and put 3 peppers in each baking dish.
Smear sour cream on each bell pepper teaspoon.
Divide the rest of hazelnuts and cheese.
Peppers in the middle of the oven in about 10 minutes until golden brown and cooked..

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Nutrition

480Calories

Sodium0% DV1.535mg

Fat38% DV25g

Protein26% DV13g

Carbs17% DV50g

Fiber60% DV15g

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