Alright, my culinary comrades, let’s dive into a dish that screams summer! These Stuffed Risotto Summer Peppers are a vibrant, flavorful, and downright fun meal. Imagine tender roasted bell peppers filled with creamy risotto, sweet corn, zucchini, and a generous sprinkle of parmesan. It’s like a warm hug in a pepper, and it’s perfect for a light dinner or a colorful side dish. Get ready to impress your taste buds!

Why You’ll Love This Recipe

  • Summer on a Plate: Fresh corn, zucchini, and bell peppers make this dish a celebration of summer flavors.
  • Creamy Risotto Goodness: The risotto filling is rich, creamy, and utterly satisfying.
  • Easy and Impressive: It looks fancy, but it’s surprisingly easy to make.

Ingredients You’ll Need

  • Medium Bell Peppers (Halved): The colorful vessels for our delicious filling.
  • Olive Oil: For roasting the peppers and sautéing the vegetables.
  • Arborio Rice: The key to creamy risotto.
  • Chicken or Vegetable Stock: For cooking the risotto. Use vegetable stock for a vegetarian version.
  • Sweet Onion (Diced): Adds a sweet, savory base.
  • Garlic (Minced): Because everything is better with garlic!
  • Corn Kernels (Cut from the Cob): Sweet and crunchy.
  • Zucchini (Diced): Adds a mild, fresh flavor.
  • Finely Grated Parmesan Cheese: For richness and flavor.
  • Marinara Sauce: For a tangy, tomatoey base.
  • Seasoned Panko Breadcrumbs: For a crispy topping.

Variations

Want to mix things up? Here are some fun ideas:

  • Add Protein: Brown some Italian sausage or ground chicken and add it to the risotto.
  • Cheese It Up: Use mozzarella, Gruyère, or goat cheese instead of or in addition to parmesan.
  • Spice It Up: Add red pepper flakes or a dash of hot sauce to the risotto.
  • Veggie Variety: Add mushrooms, spinach, or bell peppers to the risotto.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Stuffed Risotto Summer Peppers

Step 1: Roast the Peppers

Preheat oven to 425°F. Brush peppers with olive oil, season with salt and pepper, and roast for 15 minutes.

Step 2: Make the Risotto

Sauté onion and garlic in olive oil. Add rice and toast for 1-2 minutes. Stir in corn and zucchini. Pour in stock, bring to a boil, then simmer, covered, for 15-20 minutes. Stir in parmesan.

Step 3: Stuff the Peppers

Place marinara in a baking dish. Place roasted peppers on top, cut side up. Scoop risotto into peppers. Top with breadcrumbs and parmesan.

Step 4: Bake and Serve

Roast for 15-20 minutes. Top with fresh herbs and serve immediately.

Pro Tips for Making the Recipe

  • Roast Peppers First: Roasting the peppers before stuffing them ensures they are tender and flavorful.
  • Toast the Rice: Toasting the arborio rice before adding the stock enhances its nutty flavor.
  • Add Stock Gradually: Add the stock a little at a time, stirring constantly, to create a creamy risotto.
  • If your risotto is too thick, add a splash of stock or water to loosen it up.

How to Serve

These stuffed peppers are perfect for:

  • Light Dinner: A satisfying and flavorful meal.
  • Side Dish: Pairs beautifully with grilled chicken, fish, or pork.
  • Summer BBQ: A colorful and delicious addition to any cookout.
  • Potlucks: A crowd-pleasing dish that’s easy to transport.

Make Ahead and Storage

Storing Leftovers

Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.

Freezing

You can freeze the stuffed peppers, but the texture of the risotto may change slightly.

Reheating

Reheat in the oven at 350°F or in the microwave until warm.

FAQs

1. Can I use a different type of rice?

Arborio rice is essential for risotto. If you don’t have it, use another short-grain rice, but the texture won’t be the same.

2. Can I use frozen corn and zucchini?

Yes! Frozen corn and zucchini work great. Just thaw them before adding to the risotto.

3. Can I make this vegan?

Absolutely! Use vegetable stock, omit the parmesan, and use a vegan parmesan alternative.

4. Can I make the risotto ahead of time?

Yes, you can make the risotto ahead of time and store it in the fridge. Reheat it before stuffing the peppers.

Conclusion

There you have it, folks! Stuffed Risotto Summer Peppers that are bursting with flavor and perfect for any summer gathering. Go ahead, give it a try, and get ready to fall in love with this colorful and delicious dish!

Print
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Stuffed Risotto Summer Peppers Recipe

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  • Author: Jaden Christner
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Baking, Stovetop
  • Cuisine: Italian
Print Recipe

Description

These Stuffed Risotto Summer Peppers are a vibrant and flavorful dish, perfect for showcasing seasonal vegetables. Bell peppers are filled with a creamy risotto made with corn, zucchini, and parmesan, then baked to perfection.

Ingredients

Units Scale
  • 4 medium bell peppers, sliced in half lengthwise, seeds removed
  • 2 tablespoons olive oil
  • 1/2 cup arborio rice
  • 1 cup chicken or vegetable stock, plus a little more if needed
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 2 ears corn, kernels cut from the cob
  • 1 medium zucchini, diced
  • 1/2 cup finely grated parmesan cheese, plus extra for sprinkling
  • 1 1/2 cups marinara sauce
  • 1/2 cup seasoned panko breadcrumbs

Instructions

  1. Roast Peppers: Preheat the oven to 425°F (220°C). 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°F (220°C), roast the peppers for 15 minutes.
  2. Prepare Risotto Filling: 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.
  3. Assemble Stuffed Peppers: Place the marinara sauce in a baking dish. Place the peppers on top, cut side up. Scoop the risotto into the peppers. Top with the breadcrumbs and an extra sprinkle of parmesan cheese.
  4. Bake Stuffed Peppers: Roast the peppers for 15 to 20 minutes. Top with fresh herbs. Serve immediately!

Notes

  • Using arborio rice is essential for the creamy texture of risotto.
  • Feel free to use other seasonal vegetables, such as bell peppers or mushrooms.
  • Adjust the amount of parmesan cheese to your preference.
  • For a vegetarian version, use vegetable stock and ensure your parmesan cheese is vegetarian.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 10g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 15g
  • Cholesterol: 20mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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