Try this Stuffed Peppers with Vegetable Risotto recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 190C. Heat the oil in a pan, add the shallots, garlic and rice and stir for a few seconds without browning. Add stock and cook over a medium heat until the rice absorbs the liquid (this should cook for 15-20 minutes in total). Skewer the pepper and twist over a flame until the skin becomes dark and blisters. Remove all the skin. Cut the top off the pepper and remove all the seeds and debris. The end result should be a cleaned out pepper which stands up. Next fill your pepper with the risotto and place in the oven for 5 minutes to heat through and brown.
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Serving Size: 1 Serving (1601g) | ||
Recipe Makes: 1 servings | ||
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Calories: 369 | ||
Calories from Fat: 66 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 5645.8mg | 195 % | |
Potassium 292.6mg | 8 % | |
Total Carbohydrate 71g | 21 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 68.8g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 369
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