For the stuffed zucchini, wash the zucchini. Hollow out the zucchini with a spoon, add salt and pepper. Turn in flour and fry a little in oil.
Remove from the oil and drain the zucchini with a paper towel. Chop the peppers and the zucchini flesh.
Peel the onion, also chop it and sauté it in butter. Then add the bell bell pepper and zucchini cubes and sauté briefly. Stir in the rice and add a little soup.
Stir the rice over low heat, keep adding soup until the rice is soft and then remove from heat.
Heat the oven to 180 degrees, place the zucchini slices or boats on the baking tray, fill with the risotto, sprinkle with cheese and bake in the oven for about 5-10 minutes.