Summary

Ingredients

• 200 g risotto rice, alternatively rice puddin
• 2 teaspoons vegetable stock, granulated
• 1 teaspoon turmeric
• 400 g water
• 1 tablespoon butter
• 1 tablespoon sunflower oil
• 1 onion (s)
• 2 carrot (s)
• 250 g mushrooms, brown
• 1 shot white wine
• 2 tablespoon oyster sauce
• 100 g Gouda, medium-aed, rated, alternatively Parmesan
• 6 large bell peppers, red
• 1 zucchini
• 1 Thai chilli pepper (s), red
• 500 g tomato (s), sieved
• salt and pepper
• oregano

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Instructions

1. First the mushroom risotto filling is prepared. To do this, cook the rice with the grained vegetable stock and the turmeric in a rice cooker with twice the amount of water.
2. Finely dice the onions, carrots and mushrooms and fry them in butter and sunflower oil in a high pan for about five minutes. Deglaze with a dash of white wine and season with oyster sauce, pepper and salt.
3. Add the cooked rice to the vegetables and then stir in the grated cheese. Cut off the lids of the peppers, core the pods, wash and fill with the mushroom rice. Put the tomatoes in the pan and season with pepper, salt and oregano.
4. Remove the cut lid of the pepper from the stem and cut into small pieces. Also cut the zucchini into small pieces, cut the Thai chilli into rings and add the chopped vegetables to the tomato sauce.
5. Then place the filled peppers in the pan and cook with the lid closed for about 20-25 minutes over medium heat.