🫑 Provencal Pepper Risotto Bake

Name: Provencal Pepper Risotto Bake
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Stk Peppers (red and yellow); 150 g Risotto rice (e.g., Arborio); 500 ml Vegetable broth; 1 Stk Onion; 2 Stk Garlic cloves; 1 EL Tomato paste; 150 g Feta cheese (crumbly type); 20 ml Olive oil; 10 g Basil (fresh); 4 g Salt; 2 g Sugar

420 kcal · 45 min · 4 servings

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Ingredients

4 Stk Peppers (red and yellow)
150 g Risotto rice (e.g., Arborio)
500 ml Vegetable broth
1 Stk Onion
2 Stk Garlic cloves
1 EL Tomato paste
150 g Feta cheese (crumbly type)
20 ml Olive oil
10 g Basil (fresh)
4 g Salt
2 g Sugar

Instructions

1. Preheat the oven to 180 degrees Celsius fan.
2. Wash the peppers, cut off the tops and remove the core.
3. Cook the rice in a pot with a splash of olive oil for 2 minutes.
4. Add the vegetable broth in small amounts and stir constantly until the liquid is absorbed.
5. Cut the onion and garlic finely and fry them in the remaining oil.
6. Stir in the tomato paste and deglaze with a splash of broth.
7. Crumble the feta and mix it with the risotto and the onion mixture.
8. Fill the pepper halves with the risotto mixture.
9. Place the stuffed peppers in a baking dish and add some broth to the bottom.
10. Bake the peppers in the oven for 25 minutes until they are cooked through.

Nutrition per serving

kcal: 420
Protein: 12 g · Fett/Fat: 14 g · Carbs: 58 g