Stuffed peppers with risotto

Posted on Oct 11, 2011 in Main Dishes | 6 comments

INGREDIENTS

• 2 red peppers (medium)
• 2 orange peppers (medium)
• 2 green peppers (medium)
• 1 large orange bell pepper (cut into cubes)
• 1-2 onions (chopped)
• ¼ teaspoon curry powder
• 1 tomato (minced)
• 1 cup candied rice
• 1.5 cups water
• 0.5 cup vegetable broth
• olive oil
• pepper
• 1 cup grated graviera (or parmesan)

METHOD

1. Cut carefully the top of the peppers and remove seeds.
2. In a saucepan put a little olive oil and wait to warm up.
3. Add the onions, sliced pepper, curry, rice, tomatoes, vegetable broth, water and stir.
4. Cover the saucepan and let it boil in medium heat until it is absorbed almost all the water (remember to stir frequently).
5. Remove the saucepan from the heat, add some pepper and the cheese and stir.
6. Fill peppers with the mixture.
7. Cover the peppers with its lids, sprinkle with some olive oil, and bake in preheated oven at 180°C for 30 minutes, until peppers are cooked.
8. Serve hot.