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5.0 from 105 votes

Stuffed Risotto Summer Peppers

These risotto stuffed peppers are a great summer meal! Corn, zucchini, parmesan risotto all stuffed in sweet bell peppers and roasted. Yum!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 people
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Roast the peppers for 15 to 20 minutes. Top with fresh herbs. Serve immediately!