Risotto Stuffed Bell Peppers Recipe
Recipe information
Make Risotto Stuffed Bell Peppers in just 50m. Bell peppers filled with creamy risotto.
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Ingredients
Main Ingredients
Preparation Steps
1. Prepare the Bell Peppers
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.
2. Cook the Risotto
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.
3. Add Broth Gradually
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.
4. Finish the Risotto
Remove the risotto from heat and stir in the Parmesan cheese, salt, black pepper, and chopped fresh basil.
5. Stuff the Peppers
Spoon the creamy risotto into each bell pepper, filling them generously.
6. Bake
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.
7. Serve
Remove the stuffed peppers from the oven and allow them to cool slightly before serving.
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