Today I made Stuffed Peppers with Lemon, Herb and Courgette Risotto – currently eating it as I type up this recipe and it was the bomb!
This meal is pretty simple it just looks like its not lol. Folk your essentially making risotto then stuffing it into a pepper… but it tastes soo good!!
To serve 3 as a main
You will need:
A Courgette/Zucchini its the same thing!!
300g Risotto rice/Aborio rice
Bell Peppers (To Stuff)
Garlic
Small bottle of wine
400ml stock
50g Butter (or vegan ‘butter’)
Parsley
Mint
A lemon, zested and a good squeeze
Parmesan (or vegan alternative)
Step 1: Grate 2 inches of a courgette and chop the rest into 1cm think triangular pieces.
Add butter into your pot, fry your onion, add your grated zucchini/courgette and garlic. Sautee and then add rice.
Step 2: Add wine and when the rice has absorbed with wine, ladle in risotto stock and stir while getting on with Step 3.
Step 3. Wash and Cut your pepper in half, deseed the peppers. Pat the pepper halves on the back to get rid of all the seeds.
Pat dry with a paper towel and place in an oven dish. Spritz with Olive oil and place in the oven.
Step 4. When your risotto is nearly all cooked add your lemon zest, mint and parsley and stir.
Add a good squeeze of lemon and parmesan and stir.
Step 5. Take peppers out of the oven. Stuff your peppers with risotto. Add parmesan or any cheese really ontop and put in the oven for 10-15 minutes.
