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You are here: Home / Recipes / Stuffed bell peppers with risotto rice

Stuffed bell peppers with risotto rice

August 18, 2014 by ohmydish 3 Comments

Stuffed bell peppers with risotto rice is a quick and easy dish you can serve as a starter or side dish. These Stuffed bell peppers serve up to six people.
Yield: 6 people | Prep Time: 5 minutes | Cooking time: 40 minutes | Difficulty: Beginner

Ingredients

  • 300 grams of risotto
  • 2 dl white wine
  • 1 onion
  • 2 cloves of garlic
  • 700 ml vegetable stock
  • 1 leek
  • 6 bell peppers (red, green, yellow, whichever you prefer)
  • 1 dl heavy cream
  • 100 gram parmesan cheese
  • chives or parsley for garnishing
  • olive oil for baking
risotto bell peppers ingredients-web
Ingredients for stuffed bell peppers with risotto

Kitchen equipment needed

  • Chefs knife
  • Cutting board
  • Oven
  • Prelined baking tray with greaseproof paper
  • Sauce pan
  • Small skillet

Preparing the stuffed bell peppers — 5 minutes

Heat up your oven to about 200 degrees celsius or 392 fahrenheit. Cut and dice onions and the two cloves of garlic. Rinse and cut the leek into little parts.

Making the risotto rice for the stuffed bell peppers — 10 minutes

Heat olive oil in a sauce pan. Sauté the onion and garlic, then add the risotto. Bake until the rice is glossy. Moisten the risotto rice with some white wine. Add the vegetable stock little by little until the risotto rice has been properly cooked. You can tell when the rice has been cooked by tasting it.

Risotto
Risotto

Take a skillet and bake the chopped up leek. When ready add this to the risotto rice mixture. Make the rice creamier by adding 1 dl of heavy cream and 80 grams of parmesan cheese. Keep some of the parmesan cheese aside for garnishing the bell peppers later on. Season with salt and pepper.

Risotto stuffed bell peppers
Risotto stuffed bell peppers

Cooking the stuffed bell peppers — 30 minutes

Halve the bell peppers and clean them. Place on a baking sheet and sprinkle with olive oil, pepper and salt. Heat the peppers up in the oven for about 20 minutes. When cooked, remove them from the oven and fill the bell peppers with the risotto and garnish with some parmesan cheese. Put back into the oven until the cheese has gotten a golden brown color. Serve while hot, but you can wrap these up in cling film after they’ve cooled off and refrigerate for a day. Enjoy!

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Summary
recipe image
Recipe Name
Stuffed bell peppers with risotto rice
Published On
2014-08-18
Preparation Time
5M
Cook Time
40M
Total Time
45M
Average Rating
4.51star1star1star1star1star Based on 7 Review(s)

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Filed Under: Side dishes, Starters Tagged With: bell pepper, chives, garlic, parmesan cheese, pepper, pepper recipe, risotto, stuffed pepper, stuffed recipe, white wine

About ohmydish

Veronique works as a chef and Marco builds websites. We've started ohmydish.com in 2014 to give us a way of sharing our recipes with the world. Since we like all kinds of foods, you'll see dishes from every kitchen imaginable. Our recipes are not specifically healthy, vegan, easy or frugal, but they do have one thing in common: they are all made with passion. You can contact us if you have any questions about food, recipes or our food blog.

Reader Interactions

Comments

  1. pizzarossa says

    April 21, 2015 at 3:02 PM

    Ooooh, that looks so good! pinned, and on the menu!

    Reply
    • ohmydish says

      April 21, 2015 at 3:41 PM

      Thank you, we hope you enjoy them as much as we did! :)

      Reply

Trackbacks

  1. 101 Stuffed Pepper Recipes says:
    November 1, 2015 at 5:14 PM

    […] Peppers 55. Grilled Tex Mex Quinoa Stuffed Peppers 56. Stuffed Pointed Peppers with Couscous 57. Stuffed Bell Peppers with Risotto Rice 58. Peppers Stuffed with Italian Lentils and Rice 59. Quinoa Hawaiian Pizza Stuffed Peppers […]

    Reply

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