Risotto stuffed peppers coming in hot!
I mean, like literally. These are hot and cheesy and super comforting and delicious!
Such a good, satisfying summer meal. I can’t get enough.
These bell peppers are stuffed to the brim with a summery parmesan and vegetable risotto then showered with crispy, crunchy breadcrumbs. Then baked until warm and cheesy and wonderful.
Now, this isn’t like super creamy, melt in your mouth risotto. I mean, it sort of is! Since we’re using the arborio rice. But it’s more like a quick risotto that comes together in a few minutes rather than an hour. And you stuff it in those peppers and then let it baked all together.
Much like my turkey taco stuffed peppers, the secret is roasting the peppers just slightly beforehand. This makes them slightly sweet and almost caramelly, it makes them more tender to bite and overall enhances the entire dish. And it really doesn’t take much work since it’s essentially passive time! Stick the peppers in the oven and prep the risotto while they do their little pre-roast.
Since we’re in the heart of summer right now, I like to keep things seasonal here and use corn and zucchini. You could also add in some chopped cherry tomatoes or even a whole other bell pepper! Anything you have on hand and love, that’s what you should use.
I debated on the marinara under the peppers. Tomato saucy peppers were not exactly what I was going for, but after a few tests, I deemed the sauce necessary. They just need something a little extra to give them that comforting feel. And while I don’t put the marinara on top of the peppers, you can do definitely do that if you love your marinara!
Um, also – if it’s ten million degrees where you live, you can also make these on the grill. Do a quick pre-grill of the peppers, making the risotto as the recipe calls for, and then stuff the peppers and grill some more! You can use a cast iron skillet with marinara or if you skip the sauce, you can put them on a grill pan to catch any falling risotto. But ultimately, the flavor is fab.
Definitely a summer win!
Risotto Stuffed Peppers
Stuffed Risotto Summer Peppers
- 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
- 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!
Well aren’t you cute!