Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, risotto stuffed peppers. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Risotto Stuffed Peppers is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Risotto Stuffed Peppers is something which I’ve loved my whole life.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook risotto stuffed peppers using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Risotto Stuffed Peppers:

1. Get 1 cup rice
2. Get 3 cup hot water or hot broth
3. Get 1 large can diced tomatoes
4. Prepare 6 bell peppers
5. Get 1/2 small onion diced
6. Get 1 clove garlic
7. Make ready 1/2 cup sliced mushrooms
8. Take 1 can kalamata olives
9. Take 2 tbsp Italiano spice
10. Get to taste salt and pepper
11. Make ready 1/4 cup grated Parmesan
12. Get 1/2 cup grated Cheddar

Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly. These risotto stuffed peppers are a great summer meal!

Instructions to make Risotto Stuffed Peppers:

1. Cut all your veggies so they are ready to go. Cut the tops off of the peppers, take out the seeds and dice the tops up to add to the risotto.
2. Start the risotto by putting the rice in a sauce pan on medium heat. Sir the rice until it starts to become translucent. Add your liquid one ladle at a time.
3. Once the liquid starts staying in the rice longer add the veggies and when it's time for more liquid add the tomatoes. Add your salt and pepper and Italiano spice at this time.
4. Keep stirring the rice and adding liquid until the rice is soft. Add the parmesan cheese and fill the peppers. Put them on a parchment lined cookie sheet. And sprinkle the cheddar cheese on top.
5. Bake in the oven at 350° for about 30 minutes out until the pepper bowls are soft.

Season with sea salt and freshly. These risotto stuffed peppers are a great summer meal! Corn, zucchini, parmesan risotto all stuffed in sweet bell peppers and roasted. Wash the peppers, but leave them whole. Place them on a baking tray, and drizzle lightly with a dash of oil.

So that’s going to wrap this up for this exceptional food risotto stuffed peppers recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!