Stuffed peppers with risotto and mozzarella

Name: stuffed peppers with risotto and mozzarella
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 10 g fresh Italian herbs bag of 20 g; 3 el olive oil with garlic flavor and chili pepper; 200 g risotto rice; 700 ml vegetable stock; 25 g Grana Padano, snippets; 4 Red pepper yellow; 150 g grated pizza cheese

Peppers stuffed with different cheeses and risotto.

Ingredients

Kitchen Stuff

1 grill topper
1 barbecue

Directions

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.
Add the rice and herbs and cook for 1 minute while stirring. Pour the vegetable stock in a pan and bring to the boil.
Cook the rice over low heat for 20 to 25 minutes. Stir occasionally. Stir the grana padano and pepper to taste through the rice.
Cut the peppers from top to bottom through the stalk in two halves. Remove the seed lists and seeds.
Divide the rice over the pepper halves and store in the refrigerator until use.
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.
Cover the peppers loosely with aluminum foil, a half-round lid or lid of the barbecue for the last 5 min.