Risotto Stuffed Peppers


These quick and easy risotto stuffed peppers can be served as a starter or as a side dish. This dish serves up to 6 people, and is ready within 45 minutes.

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Risotto stuffed peppers
Veronique van Ohmydish

Made by Véronique

Published at 2014-08-18, this recipe is for 6 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-06-2023

45 minutes 6 people Main course
Risotto stuffed peppers


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  • 300 grams of risotto rice
  • 200 ml white wine
  • 1 onion
  • 2 cloves of garlic
  • 700 ml vegetable stock
  • 1 leek
  • 6 peppers (your choice of red, yellow or green)
  • 100 ml double / heavy cream
  • 100 grams Parmesan
  • chives or parsley for garnishing
  • olive oil for roasting
Risotto stuffed peppers ingredients
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Kitchen equipment

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  • Chef's knife
  • Chopping board
  • Oven
  • Baking tray lined with baking parchment
  • Frying pan
  • Small frying pan

Risotto Stuffed Peppers

45 minutes 6 people Main course

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Preparing the risotto stuffed peppers – 5 minutes

Heat your oven to 200 degrees celsius.  peel and finely dice the onions and the two cloves of garlic. Rinse the leek and cut it into small pieces.

Making the risotto for the stuffed peppers – 10 minutes

Heat a drizzle of olive oil in a saucepan.  sauté the onion and garlic, then add the risotto rice. Sauté until the rice is translucent. Add the wine to the pan and let the risotto rice absorb it.

Add the vegetable stock, little by little, until the risotto rice has been properly cooked. Keep stirring to prevent the rice from sticking. You can check that the rice is cooked by tasting it.  

Risotto while cooking
Risotto while cooking

Heat a little olive oil in a small frying pan and sauté the chopped leek for a few minutes, then add this to the risotto mixture. Make the risotto creamier by adding 100ml of double cream and 80 grams of parmesan.

Set aside some of the parmesan to garnish the peppers.  season the risotto with salt and pepper.  

Risotto stuffed peppers
Risotto stuffed peppers

Finishing the risotto stuffed peppers – 30 minutes

Halve the peppers and remove the seeds.  place them on a lined baking sheet and drizzle with olive oil, salt and pepper. Bake the peppers in the oven for around 20 minutes. When cooked, remove from the oven, fill the peppers with risotto, and garnish with some parmesan.

Return the stuffed peppers to the oven until the cheese has melted. Serve hot, or allow to cool, then wrap in cling film and refrigerate for up to a day. Enjoy your meal!

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