Filter
Reset
Sort ByRelevance
Jeanine Farrar Bubick
Stuffed peppers with risotto and mozzarella
Peppers stuffed with different cheeses and risotto.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
40 minMain dishredfish fillet, lemon juice, rillettes of tuna, tomatoes, fresh parsley, old white bread, olive oil, multigrain baguettes,Mediterranean Fish Dish
-
30 minMain dishoil, onion, green pepper, winter carrot, baking flour, Indian curry paste, tomato cubes, Greek yoghurt,cauliflower curry with yogurt
-
20 minMain dishmayonnaise, Ketchup, olive oil, oranjeburgers, Kaiser rolls, iceberg lettuce, raw vegetables cucumber salad,huphollandhup roll
-
55 minMain dishchicory, onion, tap water, medium sized egg, mix for chicory with minced meat from the oven, Swedish meatballs, unsalted butter, chilled potato slices,chicory dish with meatballs
Nutrition
430Calories
Sodium33% DV800mg
Fat29% DV19g
Protein34% DV17g
Carbs16% DV47g
Fiber16% DV4g
Loved it