Pumpkin risotto stuffed bell peppers

Name: Pumpkin risotto stuffed bell peppers
Total time: 45 min
Yield: 3-4 people
Ingredients: 6 bell peppers (different colours); 3 tbsp tbsp olive oil; Oregano; 500 g butternut squash; 30 g Butter (or vegan alternative); 1 shallot; 250 g rice for risotto; 1 1/5 L vegetable stock; 2 tsp madras curry powder; 1/2 tsp ground cinnamon; 100 g Parmesan cheese (or vegan alternative); salt and pepper

18.10.202323.10.2023 1 min read

This autumnal recipe provides you with many nutrients that are good for your health and prepare you for winter. It can be complemented with a green salad.

Pumpkin risotto stuffed bell peppers

CourseMain Dish
CuisineAll-time Classic, Vegetarian

Servings	Prep Time
3-4 people	45 minutes

Servings	Prep Time
3-4 people	45 minutes

Pumpkin risotto stuffed bell peppers

CourseMain Dish
CuisineAll-time Classic, Vegetarian

Servings	Prep Time
3-4 people	45 minutes

Servings	Prep Time
3-4 people	45 minutes

Ingredients

6 bell peppers different colours
3 tbsp tbsp olive oil
Oregano
500 g butternut squash
30 g Butter or vegan alternative
1 shallot
250 g rice for risotto
1 1/5 L vegetable stock
2 tsp madras curry powder
1/2 tsp ground cinnamon
100 g Parmesan cheese or vegan alternative
salt and pepper

Servings: people

Units:

Instructions

Cut the tops of the peppers crosswise to make small caps
Scoop out the peppers with a spoon
Brush the peppers and caps with olive oil and add a little salt
Place in the oven for 30 minutes at 200°C
Remove from the oven and sprinkle with oregano and set aside

Risotto

Peel and dice the squash
Melt the butter in a pan and add the chopped shallot to sweat
Add the rice and stir for a few minutes
Add the stock a little at a time so that the rice is always covered with liquid
Add the squash and simmer for 10-15 minutes until the squash is tender
Add the curry powder and cinnamon
Add the parmesan cheese
Add pepper to taste
Mix well

Assemble

Stuff the peppers with the risotto and bake for another 10 minutes
Remove from the oven and enjoy

Recipe Notes

Get all the ingredients you need at Farmy!

Johanie Sulliger

Je suis diététicienne, diplômée de la Haute Ecole de Santé de Genève et j’ai la chance d’exercer un métier que j’aime, vraiment ! C’est pendant mes études que l’envie de créer ce blog m’est venue. Je souhaitais apporter un regard nouveau sur la nutrition et tenter d’abattre le cliché de la diététicienne traqueuse de bourrelets et amoureuse des pouces de soja. L’alimentation étant une problématique majeure de santé publique, mon blog s’adresse principalement à une population en bonne santé qui souhaite trouver des conseils et infos pratiques pour la santé. J’espère qu’à travers mes articles, tu découvriras que plaisir et santé font bonne affaire et que les régimes sont hyper has-been !