13th
March
2007
Recipe: Risotto Stuffed Peppers
Do you like risotto but want to mix it up a little bit from time to time? What about left over risotto – sometimes you don’t want the SAME thing two days in a row. So what to do!? Stuff a bell pepper – that is what!
I think you could do this with any type of risotto that you enjoy. I made a risotto full of mushrooms, leeks, and ricotta cheese, then put that into yellow peppers and bake. As you can see – I let the tops of my peppers get a bit too done but they still tasted fantastic! This is a great way to add an extra vegetable to your dinner too!
- Preheat the oven to 400.
- Core a pepper (or two or three!) by using a small paring knife to cut around the stem. This should pop out pretty easily. Scoop out the seeds and any white areas you can – it doesn’t have to be perfect.
- Fill the pepper up with cooked risotto – left overs would work just as well as a freshly cooked pot.
- Bake for 45 minutes to 1 hour – the pepper should get soft but not to the point where it is disintegrating.
