Pumpkin risotto stuffed bell peppers
Servings Prep Time
3-4people 45minutes
Servings Prep Time
3-4people 45minutes
  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
  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
  1. Stuff the peppers with the risotto and bake for another 10 minutes
  2. Remove from the oven and enjoy
Recipe Notes

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