Stuffed bell pepper with sweet potato risotto

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Vegetarian stuffed peppers with risotto and sweet potato, so lots of vegetables

Ingredients

Preparation

 Chop the onion and fry in a pan with a little olive oil. Add the risotto rice and stir to combine. Deglaze with a splash of white wine. Cut the peeled sweet potato into cubes and add to the risotto rice along with a pinch of thyme. After a few minutes if the wine has been absorbed, add a ladle of stock and wait again for it to be absorbed. Stir the rice occasionally. Add the snow peas after about 10 minutes. In about 15 minutes the risotto will be just about done, it should be soft on the outside but still have a bite on the inside (25 minutes total cooking time). You may have some broth left over. Stir in a knob of butter and about 2 tablespoons of grated cheese to make the risotto smooth.

 Heat the oven to 200 degrees. Cut the peppers in half and remove the seeds and ribs. Fill them with risotto and sprinkle with the rest of the cheese and some pine pots. Bake them in the oven for 20 minutes in an oven dish or on a baking tray. Turn on the grill for the last few minutes for a crispy crust. Delicious with a salad.

 Tip: fill the bell pepper with mushroom risotto or another risotto

Source: Leukerecepten by leukerecepten-nl.
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