Bell Peppers Stuffed with Risotto - Recipe
Colorful and flavorful, Bell Peppers Stuffed with Risotto are a delicious oven-baked delicacy that will surely delight your whole family with their mouthwatering filling of homemade prepared veggie risotto. A cooking masterpiece to win over even the more demanding taste buds!
- Level: Hard
- Preparation time: 45 minutes
- Total time: 90 minutes
- Yield: 4 servings
Veggie Risotto (as needed)(see recipe ↪)
Preparing the Veggie Risotto:
Preparing a good risotto might be challenging for first timers and we suggest checking the detailed instructions on how to prepare the Veggie Risotto described at the following link: Veggie Risotto ↪. Quantities described in the linked recipe are good for 4 peppers.
Saute in extra virgin olive oil 1 chopped onion , 1 cup of cubed carrots and 1 cup of cubed celery for a couple of minutes. Add 1 cup of rice, previously rinsed, let reheat for a moment and then remove the pot from fire. Add 1oz of brandy and flambe (use extreme caution), stirring continuously. When the flames are extinguished, pour 1/2 cup of simmering broth (have at least 2 cups of hot broth ready) in the risotto and place on the oven again to cook the risotto in the boiling liquid. Add additional broth in little quantities while cooking and stir frequently for about 13-15 minutes, then start reducing the volume of liquid until 17-18 minutes, when the rice is usually fully cooked. Adjust with salt and black pepper as desired. Remove from heat and let cool a little before filling the bell peppers.
Filling the Bell Peppers:
Wash, cut in halves and clean the bell peppers. Fill them with the previously prepared Veggie Risotto.
Lay the risotto filled bell peppers on a previously greased baking pan.
Bake the bell peppers for about 35 minutes in the oven, preheated at 400F.
Top the Bell Peppers Stuffed with Risotto with grated Parmigiano Cheese and broil for additional 5 minutes.
Remove the Bell Peppers from the oven and serve them garnished with some chopped or whole Italian Parsley.
Risotto can also be used to stuff oven-baked tomatoes, zucchini and eggplants.