Tomato and Basil Risotto Stuffed Peppers

"What do you love having on rainy, gloomy days? I cooked some risotto today since the weather was pretty gloomy so I wanted something comforting. But I haven’t gone through the photos yet since I’ve been focusing on a lot of other things lately so here’s a throwback to these peppers stuffed with TOMATO AND BASIL RISOTTO."
-- @thefoodietakesflight
Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 35mins

Recipe Card


  • For the Peppers:
  • 2-3 bell peppers
  • 1 tablespoon oil
  • For the Risotto:
  • 1/4 cup Chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoon oil
  • 3/4 cup arborio rice (an essential)
  • 1/4 cup dry white wine (optional but highly recommended!)
  • 1 cup Chopped tomatoes
  • 1 tablespoon basil, chopped
  • 1 tablespoon tomato paste
  • 1/2 cup sun-dried tomatoes
  • 4 cups vegetable stock
  • 1 teaspoon salt
  • extra basil for topping


  • Step 1

    Preheat the oven to 350℉ and line a baking sheet with parchment paper.

  • Step 2

    Chop the bell peppers in half, lengthwise, and remove all seeds.

  • Step 3

    Coat the halved peppers in a thin layer of oil and place onto the baking pan.

  • Step 4

    Cook for 35-45 minutes or until the peppers are softer and slightly wilted.

  • Step 5

    Meanwhile, prepare the risotto. Start with boiling the vegetable stock.

  • Step 6

    In a large pan/pot, heat the olive oil. Add in the onions. Sauté until tender. Then, add in the garlic.

  • Step 7

    Once cooked, add in the chopped tomatoes. Sauté for 2 minutes. Add in the arborio rice. Coat in the oil-tomato mixture well.

  • Step 8

    Pour in the white wine. Mix until it has been absorbed (the rice will turn a bit creamy).

  • Step 9

    Pour 1 cup of the stock into the rice. Add in the tomato paste, basil, and sun dried tomatoes.

  • Step 10

    On medium heat, continue to mix frequently until the rice absorbs the stock. Keep stirring until the rice absorbs the liquid.

  • Step 11

    Add another 1/2 cup of the stock. Mix frequently until it is absorbed. Repeat this step every 5 minutes or so.

  • Step 12

    After about 25 minutes, the rice should be perfectly cooked. Season with salt as needed.

  • Step 13

    The rice should still be chewy. If the risotto is dry, feel free to add in 1/4 cup of stock and mix well.

  • Step 14

    Immediately, scoop the cooked risotto into the roasted peppers.

  • Step 15

    Bake at 350℉ for an additional 8 minutes.

  • Step 16

    Serve immediately.