Healthy, Gluten Free, Dairy Free Risotto Stuffed Peppers Recipe
Risotto stuffed peppers
Course: Main Course
Servings: 2 people
- 2 red peppers
- 1 cup rice
- 2 garlic cloves
- 1 large handful green beans
- 4 small cucumbers
- 1 onion
- 4 asparagus
- 1 large tomato
- 2 spring onion
- 2 gluten free stock cubes
- 1 l water
Pour 1 litre of water into a large pan and bring to the boil.
Reduce the temperature and add x2 gluten free stock cubes, simmer.
In a separate pan, mix 1 cup of rice with boiling water. Cook until soft.
Chop the vegetables (green beans, tomato, onion, spring onion, cucumber). Add to the stock.
Crush the garlic and add it to the rice.
Once the rice is cooked, add the rice and garlic mixture to the stock.
Now increase the temperature and allow the rice to absorb the stock.
Cut off the head off the pepper and de-seed. Do NOT dice or cut the pepper any further.
Once the rice has absorbed all of the stock, remove the pan from the heat.
Spoon the mixture into the peppers. Cook at 180° for approx. 15 minutes.