Recipe: Appetizing Risotto Stuffed Peppers

Risotto Stuffed Peppers. Stuff Ground Beef In Bell Peppers With Onions And Rice To Make A Delicious Weeknight Meal. Delicious & Easy Stuffed Bell Peppers Made With Ground Beef, Rice, & Italian Seasoning. These bell peppers are stuffed to the brim with a summery parmesan and vegetable risotto then showered with crispy, crunchy breadcrumbs.

I mean, it sort of is! Arrange the zucchini and bell peppers cut-side up in a baking dish. Drizzle with EVOO and season with salt and pepper. You can have Risotto Stuffed Peppers using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Risotto Stuffed Peppers

1. You need 1 cup of rice.
2. Prepare 3 cup of hot water or hot broth.
3. It's 1 of large can diced tomatoes.
4. It's 6 of bell peppers.
5. It's 1/2 of small onion diced.
6. Prepare 1 clove of garlic.
7. Prepare 1/2 cup of sliced mushrooms.
8. You need 1 can of kalamata olives.
9. It's 2 tbsp of Italiano spice.
10. Prepare to taste of salt and pepper.
11. You need 1/4 cup of grated Parmesan.
12. You need 1/2 cup of grated Cheddar.

Finely shred or grate the remaining Parmesan; set aside. Stir asparagus or broccoli, chicken, and herb into rice. Brush the outside of the peppers with the olive oil. In a bowl, combine the risotto, chicken, cheese and peas.

Risotto Stuffed Peppers instructions

1. Cut all your veggies so they are ready to go. Cut the tops off of the peppers, take out the seeds and dice the tops up to add to the risotto..
2. Start the risotto by putting the rice in a sauce pan on medium heat. Sir the rice until it starts to become translucent. Add your liquid one ladle at a time..
3. Once the liquid starts staying in the rice longer add the veggies and when it's time for more liquid add the tomatoes. Add your salt and pepper and Italiano spice at this time..
4. Keep stirring the rice and adding liquid until the rice is soft. Add the parmesan cheese and fill the peppers. Put them on a parchment lined cookie sheet. And sprinkle the cheddar cheese on top..
5. Bake in the oven at 350° for about 30 minutes out until the pepper bowls are soft..

Spoon the stuffing into the pepper cavities. Close the peppers with their cap. Cut the tops off of the peppers and remove the insides. Stuff each pepper as much as you can with the risotto mixture. The first thing you have to do after preparing the peppers for stuffing is to cook the risotto.