So I am thinking about dinner tonight.

Looked around my kitchen to see what we have on hand cuz I really don’t want to go to the store. This is what I have found so far:

We have lots of beautiful peppers, zucchini, squash, onions, shallots, basil, mint, risotto, chicken broth and fresh bread sticks. So I figure that looks perfect for risotto stuffed peppers.

First, I’ll  slice some garlic and saute that slowly with the basil. Then I’ll dice the remaining veggies (except) peppers, saute and stuff the peppers along with raw risott0, chicken broth, S&P and olive oil.

Roast in the oven covered at 375 for 30-40 mins, then top with fresh parm and continue roasting for 15 more mins or so and they should be delicious. The risotto will cook in the peppers.

I will post pics when they are done…

The peppers took longer than I thought they would to cook. The risotto needs about 55 mins to cook and I basted it once with chicken broth. But they are done now and the flavor is delicious and they look really pretty too. Now some micro-greens or arugula with lemon juice and olive oil, a glass of wine and you’re done.

pepckd2

Dinner is served.

Here is the recipe:

6 mixed color peppers or any peppers u like with the tops cut off

I sauteed: 2 green zuchinni

1 yellow squash 1

lg sweet onion

a couple cloves garlic sliced thin

2 large basil leaves

1 tomato

S&P

in 2Tbs olive oil (you can use any veggies you have on hand)

Put all that in a big bowl.

Add about 1/2cup risotto (I used 1 cup and it was alot)

shave some parmesan cheese in to the mixture (as much as u like)

Add about 1/2 cup of broth

Then stuff the peppers with this mixture

Pour another 1/2 cup or so of broth over the peppers and so it runs into the bottom of the peppers casserole dish

Cover tightly with aluminum foil

Put into the oven for 50-55 mins-u need to check and see if the risotto is done-this time depends on how much risotto u put in the peppers

Then remove foil top with parmesan cheese and bake for another 5 mins or so until cheese is melted

You might have to play around to get it exactly right and the time might vary depending on your oven. When I make up a recipe I am not very scientific about it so just play around wit it a bit.

Thanks!

Written by maryjolandry

5 Comments

Kate

These sound great and it looks pretty easy too. What an awesome way to get a bunch of veggies in your diet….something I’m severely lacking in my casserole diet these days! I’m gonna try it!

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Karen

Hey Mary Jo – this is what I am making for dinner this Friday. It is healthy, and I’m sure tasty and seems fairly easy. If the peppers take a bit longer,I may steam them for a few minutes first?

Reply
maryjolandry

Hi Karen,
The thing is the peppers cook fairly quickly but the Risotto takes a while so I would not steam the peppers 1st. I think the key is to only use about 1/2c risotto between 4-6 peppers and make sure there is ample broth and olive oil in there…I just made this up so I winged it. I used 1 cup risotto for 6 peppers and it took a while…the risotto expands a lot so 1/2 cup should be fine…

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Karen

Perfect mate – that actually makes much more sense! Love new recipes – keep them coming!

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