Gluten Free Bell Peppers Stuffed with Risotto

Gluten Free Bell Peppers Stuffed with Risotto

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Packed full of mouth-watering flavour, these delicious stuffed peppers make a fabulous gluten-free meal. Filled with creamy risotto made with bacon, onion, fresh parsley and one of our gluten-free Chicken Stock Cubes, they never fail to please.

  • Recipe serves4
  • Preparation Time10 min
  • Cooking Time55 min

Ingredients

  • 4 red bell peppers
  • 1 Knorr Chicken Stock Pot
  • 1 tbsp olive oil
  • 4 bacon slices - diced
  • A small bunch of fresh parsley - chopped
  • 200g Arborio or other risotto rice
  • 150g frozen peas
  • 50g Parmesan cheese

Method

  • Preheat the oven to 220°C
  • Cut the tops off the bell peppers, remove seeds and membranes.
  • Dissolve Knorr Stock Pot in 600ml of water. Keep simmering.
  • Add the oil to the pot and sauté until soft, then add the rice. Start adding the stock slowly stirring all the time until all the stock is absorbed (about 15 minutes depending on the rice. Add the cooked bacon, frozen peas, cheese and parsley, stir well.
  • Stuff bell peppers with risotto. Place in an oven proof dish cover with a lid and bake covered for 30 -40 minutes min.
  • Great care has been taken to ensure that the ingredients proposed in this recipe are suitable for a coeliac diet. However, we encourage you to check the back-of-pack of all ingredients you use, as recipes may change and we cannot guarantee that your ingredients are gluten free.
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