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Jeanine Farrar Bubick
Stuffed peppers with risotto and mozzarella
Peppers stuffed with different cheeses and risotto.
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Ingredients
Directions
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Chop the onion and finely chop the Italian herbs. Heat the oil in a large bite or small casserole and gently fry the onion for 2 minutes.
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Add the rice and herbs and cook for 1 minute while stirring. Pour the vegetable stock in a pan and bring to the boil.
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Cook the rice over low heat for 20 to 25 minutes. Stir occasionally. Stir the grana padano and pepper to taste through the rice.
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Cut the peppers from top to bottom through the stalk in two halves. Remove the seed lists and seeds.
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Divide the rice over the pepper halves and store in the refrigerator until use.
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Divide the pizza cheese over the peppers. Brush the peppers with oil. Grease the grate or grill topper, put the peppers on and grill for approx. 10 min.
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Cover the peppers loosely with aluminum foil, a half-round lid or lid of the barbecue for the last 5 min.
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Nutrition
430Calories
Sodium33% DV800mg
Fat29% DV19g
Protein34% DV17g
Carbs16% DV47g
Fiber16% DV4g
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