How to Make Risotto Stuffed Bell Peppers

Stuff red or orange bell peppers with a savory risotto.

This risotto stuffed bell pepper recipe serves four and makes a great dish for any dinner.

Things You'll Need

• 4 red or orange bell peppers
• 1 large onion, chopped
• 15 strands saffron
• 1 2/3 cups risotto rice
• 3 tablespoons butter
• 3 3/4 chicken stock
• 2/3 cup white wine
• 1 3/4 ounces Italian sausage, chopped
• 7 ounces mozzarella cheese
• 2/3 cup grated pecorino cheese

Instructions

1. Halve the peppers, and seed and core them. Use just the outer shells.

2. Season with salt and pepper, and broil the peppers open side up for 12 to 15 minutes until softened and charred.

3. Make the risotto. Sautee the diced onion with the olive oil for 3 to 4 minutes. Add the rice and saffron and cook for 1 or 2 minutes. Add the stock and wine slowly, letting the liquid become absorbed before adding the next batch. After all the liquid is absorbed, the rice should be cooked. This should take an additional 15 minutes. Season along the way.

4. Add butter, pecorino (you also can use Parmesan) cheese and Italian sausage, and continue to saute for another couple of minutes.

5. Spoon the rice mix into the bell peppers and top with mozzarella. Broil for 5 minutes, or until cheese is bubbling, and serve.

References

• BBC Food: Risotto-Stuffed Romero Pepper Served With Griddled Fennel
• Food Vancouver: Risotto-Stuffed Red Peppers