Stuffed Risotto Summer 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
Main Course
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Cuisine
American
Stuffed Risotto Summer Peppers
Description
This recipe features bell peppers sliced lengthwise, deseeded, and initially roasted to soften. Meanwhile, arborio rice is cooked with diced onion, garlic, fresh corn kernels, zucchini, and chicken stock to create a creamy risotto-like filling enriched with Parmesan cheese. The peppers are arranged over marinara sauce in a baking dish, stuffed with the risotto, then topped with seasoned panko breadcrumbs and extra Parmesan for texture and flavor.
Baking the stuffed peppers allows the filling to set while the topping crisps to a golden brown. The combination of the tender roasted peppers, rich and creamy rice filling, fresh vegetables, and tangy marinara sauce provides a layered taste profile. The method integrates risotto techniques into stuffed pepper preparation for a hearty, flavorful dish.
Serve these stuffed peppers as a vegetarian main course or a substantial side. The dish is colorful and showcases seasonal summer ingredients with a balance of textures and tastes.
Ingredients
- 4 bell pepper sliced in half lengthwise, seeds removed, medium size
- 2 tablespoons olive oil
- ½ cup arborio rice
- 1 cup chicken stock plus a little more in case it hydrated, or vegetable stock
- ½ onion diced, sweet
- 2 garlic minced, cloves
- 2 corn kernels cut from the cob, ears
- 1 zucchini diced, medium
- ½ cup Parmesan Cheese plus extra for sprinkling, finely grated
- 1 ½ cups marinara sauce
- ½ cup panko breadcrumbs seasoned
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!
User Reviews
Overall Rating
5
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