Pumpkin risotto stuffed bell peppers

Posted on 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.

Peperoni stuffed with pumpkin risotto
Pumpkin risotto stuffed bell peppers
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Rezept drucken
Servings Prep Time
3-4 people 45 minutes
Servings Prep Time
3-4 people 45 minutes
Peperoni stuffed with pumpkin risotto
Pumpkin risotto stuffed bell peppers
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
3-4 people 45 minutes
Servings Prep Time
3-4 people 45 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Cut the tops of the peppers crosswise to make small caps
  2. Scoop out the peppers with a spoon
  3. Brush the peppers and caps with olive oil and add a little salt
  4. Place in the oven for 30 minutes at 200°C
  5. Remove from the oven and sprinkle with oregano and set aside
Risotto
  1. Peel and dice the squash
  2. Melt the butter in a pan and add the chopped shallot to sweat
  3. Add the rice and stir for a few minutes
  4. Add the stock a little at a time so that the rice is always covered with liquid
  5. Add the squash and simmer for 10-15 minutes until the squash is tender
  6. Add the curry powder and cinnamon
  7. Add the parmesan cheese
  8. Add pepper to taste
  9. Mix well
Assemble
  1. Stuff the peppers with the risotto and bake for another 10 minutes
  2. Remove from the oven and enjoy
Recipe Notes

Get all the ingredients you need at Farmy!

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