"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."
Tomato and Basil Risotto Stuffed Peppers
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- Recipe Card
Prep time 15mins
Cook time 35mins
Recipe Card
ingredients
- 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
Method
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.