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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!
5 from 18 votes
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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!
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