How to make risotto stuffed bell peppers

This risotto stuffed bell pepper recipe serves 4 and makes a great dish for any dinner.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 red or orange bell peppers
• 1 large onion chopped
• 15 strands saffron
• 1 2/3 risotto rice
• 3 tablespoon butter
• 3 3/4 chicken stock
• 2/3 cup white win
• 1 3/4 ounces italian sausage chopped
• 7 ounces mozzarella cheese
• 2/3 cup grated pecorino cheese

1. Halve the peppers and seed and core them.

2. Broil the peppers open side up for 12-15 minutes until softened and charred.

3. Sautee the onion with the olive oil for 3-4 minutes. Add the rice and saffron and cook for 1-2 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.

4. Add butter, pecorino cheese, and italian sausage.

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

[tucsb101]

on 4/28/2009 There are some important quantities missing here. Like the amount of rice and chicken stock. 1 2/3 of what on the rice??? A box a cup a???? Same on the chicken stock.