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
- 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.
- 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.
- 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.
- 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
