Recipe: Vegetable Risotto Stuffed Peppers

Vegetable Risotto Stuffed Peppers

by: Michelle @

This made enough for dinner AND lunch for us both the next day.


  • 4 Red, Yellow, Orange or Green Peppers (just pick your favourite!)
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • Arborio rice (or your favourite risotto rice), enough for 1 serving.
  • Chicken stock, read your rice package for directions
  • 2 small zucchinis, cubed
  • about 1 cup of broccoli, chopped (feel free to add more if you want to, I am not the biggest fan of cooked broccoli, that’s why I stuck with 1 cup)
  • Parmesan cheese
  • grated mozzarella
  • butter, olive oil, salt & pepper


  1. Slice your peppers in half from top to bottom, leaving half the stem on each side (because it looks pretty!) Remove the seeds and white membrane. Place face up on a baking dish and pop it in a 400 degree oven until slightly soft. Mine took about 15 min. You can turn them over during cooking if you’d like.
  2. While the peppers are cooking, saute half the onions, half the garlic, all of the zucchini and all of the broccoli in olive oil until tender. Remove from pan. (SEASON AS YOU GO!)
  3. In the same saute pan add more olive oil, the remaining onion and garlic and cook until onion is slightly transparent. Add the risotto rice to the pan and stir until the rice has absorbed some oil and is nice and shiny.  Then follow the package directions to make the risotto. Never made risotto before? Go check out Jamie Oliver’s website, he’s a wiz at rice!.
  4. Once the risotto is nice and al dente, toss in a handful of Parmesan cheese, a small pat of butter and stir until combined (PLEASE PEOPLE, DON’T ADD CREAM TO YOUR RISOTTO, AS LONG AS YOU FOLLOW THE DIRECTIONS ON THE PACKAGE OR ON JAMIE’S WEBSITE YOU WILL GET A NICE CREAMY TEXTURE!).
  5. Add your vegetables back into the rice and stir to combine.
  6. Place a scoop of the rice and veggie mixture in each pepper and top with a little bit of grated mozza.
  7. Place under the broiler until cheese is nice and brown (about 5 min)
  8. Serve and enjoy!

These were filling enough that I didn’t need bread or salad to go with them, you could certainly use them as a side dish to go along with meat, just choose smaller bell peppers!


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