Stuffed Risotto Summer Peppers
User Reviews
5.0
105 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Stuffed Risotto Summer Peppers
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These risotto stuffed peppers are a great summer meal! Corn, zucchini, parmesan risotto all stuffed in sweet bell peppers and roasted. Yum!
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Ingredients
- 4 medium bell peppers, sliced in half lengthwise, seeds removed
- 2 tablespoons olive oil
- ½ cup arborio rice
- 1 cup chicken or vegetable stock, plus a little more in case it hydrated
- ½ sweet onion, diced
- 2 garlic cloves, minced
- 2 ears corn, kernels cut from the cob
- 1 medium zucchini, diced
- ½ cup finely grated Parmesan cheese, plus extra for sprinkling
- 1 ½ cups marinara sauce
- ½ cup seasoned panko breadcrumbs
Instructions
- Preheat the oven to 425 degrees F. Place the peppers on a baking sheet and brush or spray them with 1 tablespoon olive oil. Sprinkle 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 olive oil. Add in the onions and garlic with a pinch of salt and cook for 1 minute. Add in the rice and cook, toasting it for 1 to 2 minutes. Stir in the corn and zucchini. Pour in the broth and a pinch of salt and bring to a boil, then reduce to a simmer and cover. Cook for 15 to 20 minutes, then stir in the parmesan cheese.
- Place the marinara in a baking dish. Place the peppers on top, cut side up. Scoop the rice into the peppers. Top with the breadcrumbs and an extra sprinkle of parmesan cheese.
- Roast the peppers for 15 to 20 minutes. Top with fresh herbs. Serve immediately!
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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