Risotto stuffed peppers coming in hot!
These peppers are hot, cheesy, comforting and absolutely delicious.
A satisfying summer meal you’ll want to make again and again.
Sweet bell peppers are filled to the brim with a summer-inspired parmesan and vegetable risotto, topped with crunchy seasoned breadcrumbs, then baked until warm, golden and melty.
This isn’t an ultra-slow, ultra-luxe risotto, though the arborio rice gives you that satisfying chew and creaminess. It’s a quicker risotto—ready in minutes rather than hours—then scooped into roasted peppers and finished in the oven for a complete, easy dinner.
It’s heaven!
One key trick: lightly roast the peppers first. A short pre-roast brings out their sweetness and gives them a lightly caramelized edge, makes them tender to bite, and enhances the whole dish. It takes almost no active effort—while the peppers soften in the oven you can make the risotto.
For summer produce I love adding fresh corn and diced zucchini. Cherry tomatoes or extra diced peppers work well too—use whatever seasonal vegetables you have and enjoy.
I tested this both with and without a layer of marinara under the peppers and found the sauce adds a cozy, comforting base. It doesn’t have to drown the peppers—place the marinara under them for extra flavor, or skip it if you prefer the risotto flavor to shine through.
If it’s too hot to use the oven, these can be finished on the grill. Pre-grill the peppers until slightly softened, prepare the risotto, stuff the peppers and return them to the grill to warm through. Use a cast-iron skillet with marinara or a grill pan to keep the filling from falling through the grates.
A guaranteed summer winner.
Risotto Stuffed Peppers
Stuffed Risotto Summer Peppers
4
people
40 mins
20 mins
1 hr
Ingredients
- 4 medium bell peppers, sliced in half lengthwise, seeds removed
- 2 tablespoons olive oil
- 1/2 cup arborio rice
- 1 cup chicken or vegetable stock, plus a little more if needed
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 2 ears corn, kernels cut from the cob
- 1 medium zucchini, diced
- 1/2 cup finely grated parmesan cheese, plus extra for sprinkling
- 1 1/2 cups marinara sauce
- 1/2 cup seasoned panko breadcrumbs
Instructions
-
Preheat oven to 425°F. Place the halved peppers cut-side up on a baking sheet, brush or spray with 1 tablespoon olive oil and season with salt and pepper. Roast for 15 minutes once the oven reaches temperature.
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Meanwhile, heat a saucepan over medium heat with 1 tablespoon olive oil. Add the diced onion and garlic, season with a pinch of salt and cook about 1 minute. Add the arborio rice and toast for 1–2 minutes, then stir in the corn and zucchini.
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Pour in the stock, add a pinch of salt and bring to a boil. Reduce to a simmer, cover and cook 15–20 minutes until the rice is tender and most of the liquid is absorbed. Stir in the grated parmesan.
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Spread the marinara sauce in a baking dish and place the pre-roasted peppers on top, cut-side up. Spoon the risotto into each pepper, then sprinkle with seasoned panko and an extra dusting of parmesan.
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Bake for 15–20 minutes until the tops are golden and the peppers are heated through. Garnish with fresh herbs and serve immediately.
Main Course
American
How Sweet Eats
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Well aren’t you cute!