Risotto Stuffed Peppers

August 7th, 2011 by katie

If I was a better blogger I would have a bunch of delicious summery meals stored up to post for you while we wind down the dog days.  I’m not and I don’t-so you are getting this wonderful fall-ish meal a bit early.  Yes, I did actually turn on my oven in this weather and it was so worth it.  These peppers, a mixture of sweet and hot, stuffed with creamy risotto rice and herbs are really a perfect dish to straddle the cusp between summer and fall.  They are light, yet hearty, and make the most out of the last of the garden vegetables.

You can make risotto in the oven.  I had heard this over the years but never actually tested it before.  Unfortunately, I screwed it up and wound of with dry, crunchy rice on top.  It wasn’t enough for me to turn on the oven when it was 100°F outside, I wanted it to be a blazing 450°F instead of the more moderate 350°F.  You will pay better attention to your oven settings, I just know it. 

Risotto Stuffed Peppers

serves 6, prep 30 min, cook 90 min, adapted from Kalofagas

  • 1/4 cup olive oil
  • 2 onions, diced
  • 1 cup diced mushrooms
  • 4 garlic cloves, minced
  • 1 cup tomato puree (or about 4 tomatoes, grated)
  • 2 cups Arborio rice (often labeled risotto rice)
  • 1 cup fresh parsley, minced
  • 1/2 cup fresh dill, minced
  • 1/4 cup mint, diced
  • salt and pepper
  • 12 peppers, hot and sweet
  • 4 cups chicken stock, veggie stock, or water, hot
  1. Preheat oven to 350°F.  Heat a large skillet over medium heat.  Add oil and heat.
  2. Add onions, mushrooms, and garlic to hot oil and cook until softened.
  3. Add tomato puree and cook a couple of minutes until thick. Stir in rice, herbs, salt and pepper and remove from heat.
  4. Taste mixture and add salt and cracked black pepper.
  5. Slice off pepper tops and clean out seeds and ribs.  Spoon mixture into peppers to the top.  Arrange peppers on their sides evenly in a baking dish and add hot chicken stock.
  6. Bake about 70-90 minutes or until rice is tender. Check occasionally and add water as needed to keep moist.  Rice on top may be a little crunchy so be sure to check the rice from the inside of one of the peppers.

The herbs in this recipe lend a wonderfully fresh and bright flavor to the rice.  Do not be afraid of the mint!  There is no overtly minty flavor here, just a nice herb-y background.

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Posted in Main Dish

7 Responses

  1. Peter

    I understand what you’re going through…sometimes you want that dish no matter what the weather is. Looking delish, thank you for the mention!

  2. Nicole @cookingafterfive

    I would definitely turn on my oven for this. Looks like it’s full of wonderful flavor!

  3. Biz

    Yep, that is definitely worth heating up the kitchen! Looks delicious!

    I checked the delivery confirmation and you should have gotten the salsa yesterday – hopefully none of the jars broke! 😀

  4. Ally's Sweet & Savory Eats

    I actually think stuffed peppers is a summer meal! At least my in-laws always eat them in the summer when their garden is producing peppers by the gallons:) Love your blog!

  5. Anne from Olympia

    Okay, this is killing me. Every single dish of Katie’s is awesome. I am going to make this on Saturday night. Thanks, Katie. Keep them coming.

  6. Victoria

    Could you also add the metrics measurements. It would help, and I know that i could just convert online but I just like recipes that have the 2 of them, I find it more comfortable and i have these “rules” when I otherwise i fail…
    Hope this is not too much of a bother, and sorry for being so picky but I fell in love with this and would looove to cook it this week :))))

    lots of love, Victoria

  7. Victoria

    when I cook * sorry

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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