Risotto-stuffed peppers

Make fresh produce the star of your dish! Try this yummy risotto-stuffed peppers as a lunch meal or a side.

INGREDIENTS

• 40 grams butter 
• 1 onion, finely chopped 
• 2 garlic cloves, finely chopped
• ¼ tsp. ground turmeric
• 1½ cups arborio rice 
• 3 cups vegetable stock 
• 1 cup water 
• 1 cup finely grated Parmesan 
• 150 grams baby marrow, grated 
• 60 grams baby spinach leaves 
• ½ cup chopped basil 
• 3 red peppers
• 3 yellow peppers
• 1 Tbsp. olive oil 
• ½ cup water

 METHOD

PREHEAT oven to 180°C.

HEAT butter in a pan over medium-low heat. Add onion and cook for 10 minutes or until soft but not coloured. Add garlic, turmeric and rice and cook, stirring, for 2 minutes or until fragrant. Add stock and the water and bring to the boil. 

REDUCE the heat to medium-low and cook, covered with a tight-fitting lid, for 15 minutes or until almost tender and liquid is absorbed, stirring two or three times during cooking to check the rice is not sticking to the bottom of the pot. REMOVE from the heat and stir in the parmesan, baby marrow, spinach and basil. Season to taste.

CUT the tops off the peppers, about 1 cm from the top. Reserve the tops. Remove seeds and membranes from the peppers, rinse and drain well. 

RUB half the oil over the peppers and season with salt and pepper. Place peppers in a small ovenproof dish just large enough to hold the peppers upright. Fill peppers with rice mixture and place the tops back on. Drizzle with remaining oil and pour the water into the dish. 

COVER dish with a lid or foil and bake for 40 minutes. Uncover and bake for a further 20 minutes or until peppers are tender.

TIP:  Feeling a little lazy? Pop a few spoonfuls of defrosted store-bought risotto into the peppers and bake as normal! 

HANDS-ON TIME 50 min  | TOTAL TIME 1 hr 50 min | SERVES 6  | GLUTEN-FREE  |  VEGETARIAN

ALSO SEE QUICHE PRIMAVERA RECIPE 

Quiche Primavera