Stuffed Pepperbells

Ingredients for four

  • 4 yellow/orange pepper bells
  • 1 chopped onion
  • 4 chopped cloves of garlic
  • 12 chopped mushrooms
  • 2 tbsp olive oil
  • 1 (heaped) tsp Infernal Bliss Mustard
  • 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


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 chopped parsley and add a dash of lemon juice to taste.

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.

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

Bon appetite … with Mustheb is tastes better

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