Aubergine & Raisin Risotto-Stuffed Bell Pepper

If you want to eat healthy (which I know you do), adopt vegetable stuffed meals in your diet. This Moroccan-Mediterranean fusion of a dish fits perfectly in that repertoire, it’s easy to prepare on a weeknight and extremely healthy due to high vegetable content.

Aubergine tastes great paired with raisins (I use yellow ones – which I thought meant they are made from white grapes, but just found out it actually means these raisins have been treated with sulphur dioxide to keep their color, bummer). Still, yellow raisins are a bit sweeter and plumper than black raisins, which works great in risottos and stews.

This recipe is suitable for a healthy food pattern, diabetes-friendly, vegan, vegetarian, gluten free and lactose free. It also contains nutrients that help prevent macular degeneration and diabetes type 2, and is a great option for heart disease patients and diabetes type 1 patients.

Yes, this recipe is also perfect for lazy people – just ditch the bell pepper and enjoy the risotto on it’s own, it’s absolutely delicious!

Print Recipe

Aubergine & Raisin Risotto-Stuffed Bell Pepper

Course

Dinner, Main Dish

Cuisine

Healthy, Mediterranean

Prep Time

30 minutes

Passive Time

20 minutes

Servings

stuffed peppers

Ingredients

• 4 bell peppers whatever color available
• 1 large aubergine roughly chopped
• 1 large carrot finely chopped
• 1 large handful yellow raisins
• 1 teaspoon cumin powder
• 150 grams risotto rice
• 0,5-0,75 liter good vegetable stock low in salt and rich in herbs, I often use Rapunzel or Natur Compagnie brand
• 1 large onion diced
• 2 cloves garlic minced
• 2 tablespoons olive oil

Course Dinner, Main Dish Cuisine Healthy, Mediterranean Prep Time 30 minutes Passive Time 20 minutes Servings stuffed peppers Ingredients 4 bell peppers whatever color available 1 large aubergine roughly chopped 1 large carrot finely chopped 1 large handful yellow raisins 1 teaspoon cumin powder 150 grams risotto rice 0,5-0,75 liter good vegetable stock low in salt and rich in herbs, I often use Rapunzel or Natur Compagnie brand 1 large onion diced 2 cloves garlic minced 2 tablespoons olive oil

Instructions

1. Preheat the oven to 180 Celsius.
2. Fry the olive oil in a pan with onion and carrot. After 5 minutes of occasional stiring, add aubergine, cumin and garlic.
3. After 2 minutes, add the rice and half of the vegetable stock. Aubergine soaks up liquid so you might need 200-300ml more vegetable stock than instructed on the risotto rice package. Keep adding stock each time that most of the water has been absorbed/has evaporated, until rice is soft (this usually takes about 25minutes on medium high fire).
4. Rinse the bell peppers and cut off the top, then scoop out the seeds and fill the pepper with risotto. Bake for 20 minutes, until the bell pepper has softened.

Recipe Notes

Diabetes-friendly recipe suitable for vegans, vegetarians, the gluten or lactose intolerant & all those who want to eat healthy!

Lounge & lazy option: ditch the bell pepper baking and enjoy the risotto on its own!