Risotto-stuffed peppers with minced meat

Risotto-stuffed peppers with minced meat

Prep Time: 20

Cook Time: 1 30

Servings: 4 people

Calories: 487kcal

Risotto-stuffed peppers with mince meat are an interesting proposition for serving risotto baked in peppers. Perfect for lunch at work or a lovely, colorful, and tasty dinner.

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Ingredients

4 red peppers
150 gr Arrabiata rice
1 onion
300 gr mincemeat
500 ml vegetable broth
70 ml white wine
0.5 tsp chili pepper
2 tsp curry
50 gr butter
50 gr grated Parmesan
salt and pepper

Instructions

We will need a deep pot or wok. I like doing wok, for me, it is indispensable in the kitchen.
Dice the onion and fry in olive oil.
When the onion is ready, add the rice and mix. The rice will turn white and then pour the wine.
When the wine gets to the rice, add meat and spices (at this stage, do not salt it, because the broth and Parmesan are salty, and at the end, our dish may be too salty).
There are different schools, but they allow you to add cubed or mixed vegetable broth to your soup. However, I encourage you to make your own. Sometimes I do more and freeze it for the next dishes.
The risotto broth should be kept warm all the time so as not to interrupt the process of swelling the rice. When the rice is done with the broth, add a little broth and add all the broth to our risotto.
Finally, take the risotto out of the burner, add the butter, stir it and wait about 10 minutes for it to be absorbed. Add the Parmesan and mix. If necessary, season with salt and pepper now.
Wash the peppers, cut the top by about 2 cm with the tail, remove the seeds, wash the center again, salt, and bake for about 10 minutes in a 180 degrees C/356 degree F oven.
When the peppers are ready, fill them with our risotto and bake for about 30 minutes in a 180-degree C/ 356 degree F oven.
Enjoy your meal!

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