Pesto Risotto Stuffed Peppers
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 people
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Course
Side Dish, Main Course
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Cuisine
American
Pesto Risotto Stuffed Peppers
Description
Pesto Risotto Stuffed Peppers begin with vibrant bell peppers halved and roasted until slightly softened and lightly seasoned with salt and pepper. Meanwhile, arborio rice is toasted with garlic, then cooked in broth with white wine, absorbing flavors and achieving a creamy risotto texture. Parmesan cheese and pesto are stirred into the risotto to provide richness and herbal notes. The warm risotto mixture is spooned into the roasted peppers, which are then topped with fresh mozzarella and an additional drizzle of pesto. Baking them melts and lightly browns the cheese, creating a golden, slightly bubbling finish.
The dish balances the savory, creamy risotto with the sweet, tender bell pepper. The use of pesto offers aromatic basil and garlic flavors, complementing the Parmesan and mozzarella cheeses. This stuffed pepper recipe serves well as a vegetarian main or side dish and presents attractively for casual or special meals.
Ingredients
- 3 bell peppers I like to use red, orange or yellow
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons olive oil
- 2 garlic minced, cloves
- 1 cup arborio rice
- ¼ cup white wine dry
- 2 ½ cups chicken stock plus a little more in case it needs hydrated, or vegetable stock
- ½ cup Parmesan Cheese plus extra for sprinkling, finely grated
- ½ cup pesto plus more for drizzling, your favorite
- 1 cup mozzarella cheese freshly grated
- basil for topping, fresh
Instructions
- Preheat the oven to 425 degrees F. Slice the bell peppers in half lengthwise and remove the stems and seeds.
- Place the peppers on a baking sheet and brush or spray them with 1 tablespoon olive oil. Sprinkle all over with salt and pepper. Once the oven hits 425 degrees F, roast the peppers for 15 minutes.
- Heat a saucepan over medium heat and add 1 tablespoon of olive oil. Add in the garlic with a pinch of salt and cook for 30 seconds. Add in the rice and cook, toasting it for 1 to 2 minutes. Add in the wine and cook for 2 minutes. Pour in the broth and bring to a boil, then reduce to a simmer and cover. Cook for 15 to 20 minutes, adding a bit more stock if the rice seems to be drying out. Stir in the parmesan cheese and pesto until it’s combined.
- Scoop the risotto mixture inside each pepper. Top with an extra drizzle of pesto if you love it. Top with mozzarella cheese.
- Bake the peppers for 20 minutes, until the cheese is melty and golden. Remove the top with extra parmesan cheese, fresh basil and serve!
User Reviews
Overall Rating
5
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