Imagine a dish that combines the vibrant colors of fresh bell peppers with the creamy, luxurious texture of Italian risotto - a culinary masterpiece that will transform your dinner table into a gourmet experience! These Stuffed Peppers with Vegetable Risotto are not just a meal, but a journey through Italian-inspired flavors that will tantalize your taste buds and impress even the most discerning food lovers. Whether you're a vegetarian looking for a hearty meal or simply craving something extraordinary, this recipe promises to be your new go-to comfort food that's both nutritious and incredibly delicious.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 carrot, diced
- 1 cup peas
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- Cut the bell peppers in half lengthwise, removing seeds and membranes. Set aside.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions and minced garlic until translucent and fragrant, about 3-4 minutes.
- Add diced zucchini and carrots to the skillet. Cook for 5 minutes, stirring occasionally until vegetables begin to soften.
- Add Arborio rice to the skillet, stirring to coat the rice with oil and toast lightly for 2 minutes.
- Gradually pour in vegetable broth, stirring constantly. Simmer and stir until rice absorbs the liquid, about 15-18 minutes.
- Stir in peas, Italian seasoning, salt, and pepper. Cook for an additional 2-3 minutes.
- Carefully fill each bell pepper half with the vegetable risotto mixture.
- Place stuffed peppers in the prepared baking dish. Cover with aluminum foil.
- Bake in preheated oven for 25-30 minutes, until peppers are tender and risotto is heated through.
- Remove foil for the last 5 minutes of baking to allow slight browning on top.
- Let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Choose bell peppers that are firm, symmetrical, and have a flat bottom to ensure they stand upright while baking.
- For extra flavor, toast the Arborio rice before adding broth to enhance its nutty undertones.
- Use homemade vegetable broth if possible for a more robust taste profile.
- Don't rush the risotto - slow, constant stirring is key to achieving that signature creamy texture.
- For a crispy top, remove the foil in the last few minutes of baking and consider adding a sprinkle of parmesan cheese.
- If you prefer a spicier version, add a pinch of red pepper flakes to the risotto mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat beautifully in the oven.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 8g
Fat: 7g
Saturated Fat: g
Cholesterol: 0mg
