Peppers stuffed with mushroom risotto in zucchini and tomato sauce

Ingredients for 6 servings:

• 200 g risotto rice, alternatively rice pudding
• 2 tsp vegetable stock, granulated
• 1 tsp turmeric
• 400 g water
• 1 tbsp butter
• 1 tbsp sunflower oil
• 1 onion(s)
• 2 carrots
• 250 g mushrooms, brown
• 1 shot of white wine
• 2 tbsp oyster sauce
• 100 g medium-aged Gouda, grated, alternatively Parmesan
• 6 large bell peppers, red
• 1 zucchini
• 1 Thai chili pepper(s), red
• 500 g tomatoes, pureed
• salt and pepper
• oregano

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegetarian peppers

First, prepare the mushroom risotto filling. To do this, cook the rice with the granulated vegetable stock and turmeric, ideally in a rice cooker with twice the amount of water. Finely dice the onion, carrots, and mushrooms and fry them in butter and sunflower oil in a high-fat pan for about five minutes. Deglaze with a splash of white wine and season with oyster sauce, pepper, and salt. Add the cooked rice to the vegetables and then stir in the grated cheese. Cut the tops off the peppers, deseed them, wash them, and fill them with the mushroom rice. Add the pureed tomatoes to the pan and season with pepper, salt, and oregano. Remove the stems from the cut tops of the peppers and cut them into small pieces. Also cut the zucchini into small pieces, slice the Thai chili into rings, and add the chopped vegetables to the tomato sauce. Then place the stuffed peppers in the pan and cook with the lid closed for about 20 – 25 minutes at medium heat.