Stuffed Pepperbells

Stuffed Pepperbells

Ingredients for four

  •  4 yellow/orange pepper bells
  • 1 chopped onion
  • 4 chopped gloves of garlic
  • 12 chopped mushrooms
  • 2 tbsp. olive oil
  • 1 heaped tsp. Mustheb Infernal Bliss
  • 1 tsp. ground cumin
  • 200 g Basmati rice
  • 1 can baked beans
  • Approx. 0.5 l vegetable stock
  • 1 tbsp. Tomato puree
  • ½ tsp. Paprika powder
  • ½ tsp. Ancho Chilli flakes
  • 1-2 tbsp. pickled green peppercorns
  • 100 g Cheese of your choice
  • 30 g freshly grated Parmesan cheese
  • 100 g frozen peas
  • 5-7 thyme sprigs
  • Salt and pepper to taste


How-to

Finely dice the onion, garlic and mushrooms, sauté in hot oil, add the mustard seeds and fry briefly. Mix in the rice and stir until oil is all around. Salt and deglaze with white wine - let it boil down completely.
Add the hot broth bit by bit. Simmer slightly, pour a dash of broth over and over again until the rice is cooked. Stir regularly so that nothing starts at the bottom.

Once the rice is al dente, season the risotto with the grainy and hot mustard.
Add butter, freshly grated Parmesan cheese and the chopped parsley and add a dash of lemon juice to taste.

Serving

This dish is a full meal, no need for anything extra. However, if you bite on the mustard seeds it can happen that you get a big desire for a bratwurst.

Toptip

Carve some Jack O'Lantern faces in the peppers and your Halloween dish is ready to serve



Bon appetit … because nature tastes better