Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Stuffed mini peppers with stoneleekrisotto
 
 
2 ServingsPTM45 min

Stuffed mini peppers with stoneleekrisotto


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.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the oven to 200 ° C or gas oven 4.
  2. Cut the stoneleeks into pieces.
  3. Heat in butter.
  4. Stoneleeks gently fruit for about 2 minutes.
  5. Ripe rice for about 1 minute until granules shine.
  6. Broth and add 3 dl of water and cook very gently in about 20 minutes, stirring frequently.
  7. Meanwhile, clean peppers, cut off caps and remove seed lists.
  8. Fry peppers in approx.
  9. 3 to 4 minutes in pan with plenty of boiling water.
  10. Expel peppers in the sieve well.
  11. Chop hazelnuts coarsely and roast golden brown in a dry frying pan.
  12. Mix half of hazelnuts, cheese and sour cream with risotto.
  13. Fill up the peppers with risotto and put 3 peppers in each baking dish.
  14. Smear sour cream on each bell pepper teaspoon.
  15. Divide the rest of hazelnuts and cheese.
  16. Peppers in the middle of the oven in about 10 minutes until golden brown and cooked..


Nutrition

480Calories
Sodium0% DV1.535mg
Fat38% DV25g
Protein26% DV13g
Carbs17% DV50g
Fiber60% DV15g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407