EATS : Stuffed Peppers With Vegetable Risotto and Halloumi

Do you ever have those days where you have a load of ingredients but no idea what to cook? I get this a lot! It gets to the evening and I realise I haven’t even defrosted any meat either so I can’t opt for an easy-to-make grilled chicken or something! I find that when you’ve at least defrosted some meat or Quorn etc, the choices of what to eat are improved greatly!

Last night I found myself in this position where I had to use many of my non-meat ingredients in the fridge to create a meal. I love to experiment with food so it didn’t bother me that I was literally just making this up whilst looking at the ingredients available to me.

It actually turned out to be absolutely delicious (if I don’t say so myself) and on the healthy eating front, not too bad either.

I love stuffed peppers and have made them a lot and although I didn’t have big bell peppers, I had small, sweet little peppers and needed to use them. So this was going to be the basis for my meal!

Ingredients:

– Peppers
–  Arborio Risotto Rice
–  Vegetables for the Risotto (I used spring onions and carrots)
–  Garlic clove
–  Salt
–  Stock cube for the risotto (chicken or vegetable)
–  Bread (to create breadcrumbs- if you don’t have breadcrumbs in a packet)
–  Cheese (I used halloumi cheese, but any other would be just as nice, such as goats cheese- yum!)
–  Salad (as a side)
–  Balsamic vinegar glaze (for that little sweet kick and for garnishing)

What I did:

1.  I started by making my vegetable risotto. I cut up some spring onion, a garlic clove and carrot, added olive oil into a pan and sautéed them for a few mins. Instructions on how to make risotto are on the packaging of any bag of risotto so follow those.

2.  Whilst that was cooking, I pre-heated the oven to around 180 degrees. I diced up some halloumi cheese and using my hands broke up bread into breadcrumbs. I then cut open the peppers and lay them out on a tray ready to fill and put in the oven.

3.  Once the risotto was finished I filled each pepper with as much risotto as possible (for my small peppers, I could not fill them that much hence why I had quite a few!).

4.  I then lay on top of the risotto a few pieces of diced halloumi cheese and then sprinkled the breadcrumbs on top. Once prepared I put the tray into the middle of the oven and let them bake for about 10 minutes. They didn’t need to be in for that long as the risotto was already cooked.

5.  As a side, I had some ready made salad leaves and added a few drops of light balsamic vinegar. After I had put the peppers onto my plate, I also garnished them with a dash of balsamic vinegar to add a kick to the flavour of the stuffed peppers.

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I have to say, I made this up as I went along and it turned out to be quite nice. Try it out, or better still look in your fridge and cupboards and make up your own great recipe- its so satisfying when it turns out great!

Love Nimisha

xoxo

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