Risotto Stuffed Peppers

Ingredients

–Ocean’s Halo No Beef Broth – 1 1/2 cups

–Ocean’s Halo Seaweed Salt

-Arborio rice – 3/4 cup

-4 bell peppers – cut in half

-Olive oil

-Black pepper

-1/2 Onion

-3 garlic cloves

-1/2 jalapeño

-One small zucchini

-Panko crumbs

-Parmesan cheese

Preparation 

1. Cut bell peppers in half, lay on an oiled baking sheet, brush peppers with olive oil facing cut side up, season with Ocean’s Halo Seaweed Salt and black pepper & roast in the oven for 15 mins
2. Chop the onion, jalapeños, garlic & zucchini
3. Add 2 tbsp of olive oil to a pan, add in chopped vegetables and arborio rice & roast until lightly browned
4. Add in Ocean’s Halo Beef broth, bring to a boil and then let simmer for 20 mins or until rice is cooked through & broth is soaked up.
5. Stuff roasted bell peppers with cooked risotto, sprinkle with panko crumbs & parmesan cheese, and roast in the oven for another 15 mins.
6. Panko crumbs and parmesan should be golden. Serve & Enjoy while warm!