Aubergine & Raisin Risotto-Stuffed Bell Pepper
Servings Prep Time
4stuffed peppers 30minutes
Passive Time
20minutes
Servings Prep Time
4stuffed peppers 30minutes
Passive Time
20minutes
Ingredients
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!