Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

Prepare the Bell Peppers

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Stir in the Arborio rice and cook for 2 minutes.

Cook the Risotto

Begin adding the vegetable broth one ladle at a time, stirring frequently, and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Add Broth Gradually

Remove the risotto from heat and stir in the Parmesan cheese, salt, black pepper, and chopped fresh basil.

Finish the Risotto

Spoon the creamy risotto into each bell pepper, filling them generously.

Stuff the Peppers

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.

Bake

Remove the stuffed peppers from the oven and allow them to cool slightly before serving.

risotto stuffed bell peppers

Recipe information

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