Summer Risotto Stuffed Peppers.
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.
IT’S HEAVEN!
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
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!
Did you make this recipe?
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20 Comments on “Summer Risotto Stuffed Peppers.”
Que pinta!!!1
I’m in love with this dish!
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When the peppers get their ‘pre-roast’ are they cut side up or down?
I’ve done both ways when I’ve roasted peppers- I find if the cut side is up it fills with the olive oil – so I prefer the cut side down! However, it is still good either way.
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Made for dinner tonight. So very good, bought most everything at the farmer’s market. I used a spicy marinara which added a little kick! To the corn/zucchini/onion/rice, I added about 1-2 teaspoons of Italian seasoning, used a Mexican blend of shedded cheese (that’s what I had handy) and just a little of the marinara. So good, the fresh ears of corn make the dish! Thanks, Jessica!
Hi Jessica, I made this last night and it was delicious! I made it with brown rice and used Rao’s spicy Arrabbiata for the base and it was amazing! Will definitely make this again and have already passed this along to several friends!
Thank you!
Jonna
Yum!! These look delicious Jessica, and love that you added Risotto. Can’t wait to make them!
This recipe was phenomenal! So much sweetness from the corn and caramelized peppers and salty from the cheese…perfectly balanced! Definitely will be making this again! Thank you for the yummy seasonal recipe (I chose to make it in the oven on a cooler day).
To roast the stuffed peppers will keep the same temperature of 425F or we have to lower it?
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I’m making these tomorrow for our residents for smothered day. Need it quantified to 80 servings. Don’t see that tool on the site. Thank you
Do you have any suggestions on how to possibly incorporate ground meat? I would eat them just as they are, but my husband is a meat eater. 🙂
Thank you!
Grilled chicken or shrimp on the side
Such an easy yummy dinner. Will make again soon!
This was such a refreshing summer meal! I served mine with chicken thighs on the side (so my husband had some meat!!) but I love the light flavors and would definitely make again.
This was delicious! Even my meat loving hubby liked it! I knew it would be a good way to use up an excess of CSA veggies and it did not disappoint! Saving this one for another dinner!
These were absolutely delicious. A wonderful use of fresh veggies from the farm stand. Easy to make and a nice light meal on a hot summer day.
I made this tonight and husband approved! Thats always a win. Thank you for the yummy recipe chock-full of veggies :)
This is such a great summer dish! I added some of the marinara to the rice mixture and some extra herbs. Yum! Thanks, Jessica!