Stuffed Vegetables with Creamy Arborio Rice

Ingredients:

• 1 large Onion, chopped
• 200g Mushrooms, diced
• 1 cup Lettuce, shredded
• 1 Jalapeno, finely chopped
• 1 tbsp Horseradish
• 2 Spring Onions, chopped
• 2 Green Chillies, chopped
• 3 cloves Garlic, minced
• 2 stalks Celery, diced
• 1 small Cauliflower, chopped
• 1 large Carrot, grated
• 1 Capsicum, diced
• 2 tbsp Capers
• 1 Bell Pepper, halved
• 1 Avocado, diced
• 1 medium Eggplant, diced
• 2 medium Potatoes, boiled and mashed
• 2 cups Meat Stock
• 300g Chicken, cooked and shredded
• 2 tbsp Balsamic Vinegar
• 1 cup Arborio Rice
• 100g Parmesan Cheese, grated
• 200ml Cream
• 2 tbsp Butter
• 2 medium Tomatoes, diced
• 1 Lemon, juiced
• 2 tbsp Olive Oil

Kitchen Tools Needed:

• Skillet
• Baking Dish
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Spatula
• Grater
• Mixing Bowl

Instructions:

• Preheat the oven to 180°C (350°F).
• In a large skillet, heat olive oil and butter over medium heat. Add chopped onion, garlic, and sauté until translucent.
• Add diced mushrooms, jalapeno, green chillies, and cook until softened.
• Stir in diced celery, cauliflower, carrot, capsicum, and cook for another 5 minutes.
• Add the Arborio rice and stir for 2 minutes until slightly toasted.
• Pour in the meat stock and bring to a boil. Reduce heat and simmer until rice is al dente, about 18-20 minutes.
• In a separate bowl, mix the cooked chicken, capers, horseradish, and shredded lettuce. Season with salt and pepper.
• Once the rice is cooked, stir in cream, grated Parmesan cheese, and lemon juice. Mix well.
• Stuff the halved bell pepper and eggplant with the rice mixture, then place them in a baking dish.
• Top with diced tomatoes and sprinkle with additional Parmesan cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until golden brown.
• Serve hot, garnished with diced avocado and spring onions.

Macros:

• Total Calories: 960kcal
• Carbs: 120g
• Proteins: 80g
• Fats: 60g