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These stuffed peppers are a delicious summer recipe, super gourmet and very simple. These red and yellow peppers are baked and then topped with a creamy tomato and Parmesan risotto: believe me, it's a pure delight! To be enjoyed without moderation...
To impress your guests with an original recipe, or simply to enjoy with family and friends, these stuffed peppers are the ideal dish.
Table des matières
💙 Why you'll love them
- They're VERY easy to make: just cook the peppers, prepare the risotto and garnish.
- They're delicious, seasonal and summery.
- I've got plenty of gourmet options for you to choose from.
- It is gluten-free (check that your white wine is gluten-free).
These are the main ingredients, and the quantities can be found in the recipe card below.
- Peppers: I prefer yellow and red peppers, which are sweeter and less bitter than green ones. But you can use all three!
- Broth: chicken or vegetable, as you prefer. And you can make your own very easily here!
- Round risotto rice, Carnaroli or Arborio type. Try to choose fair-trade rice.
- Fresh tomatoes and double tomato paste: to slightly accentuate the taste of the tomato in the bell pepper garnish.
- White or yellowonions, an essential ingredient in risotto.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Dry white wine: Chardonnay, Sauvignon, Chablis, etc...
- Parmesan cheese: I recommend buying it in blocks and grating it yourself at the last minute - it's so much better!
✨ Customize these stuffed peppers
This is an Italian version, but you can also make them Mexican-style: ground meat, tomato sauce, spices (cumin, paprika and cayenne pepper, for example), white or brown rice, cheddar cheese, avocado...
A Greek version can also be delicious: use the mixture of this Spanakopita (spinach, feta, herbs and eggs), simply removing the phyllo dough.
And a Spanish version, with paella, can be really simple and gourmet!
Pasta, quinoa, bulgur, lentils or even chicken are other options...indulge yourself according to what you like!
✅ Vegan and dairy-free version
To make this recipe vegan and dairy-free, replace the butter with vegetable margarine and the Parmesan with a vegan cheese you like.
🥰 Chef's tips
- Cook your peppers all the way through, otherwise they won't hold their shape and it will be impossible to stuff them.
- It's crucial to leave the butter in the fridge until the last moment, to use it cold. The incorporation of the latter into the risotto is called "mantecare": it's what makes the risotto really creamy and melt-in-the-mouth.
- For a successful risotto, add the stock a little at a time, never all at once. The idea is to add broth, let it evaporate, then add more... and so on until the rice is cooked.
💡 Frequently Asked Questions
I wouldn't recommend it: they'll taste much better if you make them at the last minute!
Carnaroli or Arborio rice, you can't make risotto with basic rice. You need round rice. Try to choose fair-trade rice.
A dry white wine (Sauvignon, Chardonnay, Chablis, etc.). This is the first liquid to come into contact with the rice, giving it a fragrant taste. In very rare risotto recipes, the wine may be red.
You can choose chicken or vegetable, whichever you prefer. Or you can make your own vegetable bouillon cubes!
You can store these stuffed peppers in an airtight container in the fridge for 2 to 3 days.
The risotto may dry out slightly in the fridge, so when reheating, feel free to add a dash of vegetable stock or at least water. Mix well, reheat and enjoy piping hot!
😋 Other delicious recipes
- Whipped feta dip (with roasted eggplants)
- Red lentil and vegetable dahl
- Italian-style eggplant involtini with 3 cheeses
If you make these risotto stuffed peppers, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Risotto stuffed peppers
For the Risotto
- 6 large bell peppers
- 1 tablespoon tomato paste
- ½ onion
- 1 large garlic clove
- ⅓ cup risotto rice such as Arborio or Carnaroli rice
- 1 ¼ tablespoons dry white wine
- 1 ⅔ cups vegetable broth
- 2 tablespoons unsalted butter
- 1 cup Parmesan cheese freshly grated
- 1 teaspoon olive oil
- salt to taste
- black pepper to taste
For the tomato sauce (optional, you can buy it pre-made):
- 1 ⅔ cups chopped tomatoes
- 1 tablespoons pine nuts
- 4 tablespoons fresh basil
- 1 large garlic clove
- ¼ cup Parmesan cheese freshly grated
- 2 tablespoons olive oil
- Place whole peppers on an oven tray lined with parchment paper. Drizzle with olive oil, sprinkle with herbes de Provence and bake for 50 minutes to 1 hour at 375°F/190°C (static heat top and bottom/natural convection).
- For the tomato sauce (you can also buy it ready-made): place your tomatoes in a pan of boiling water and cook for 2-3 minutes. Allow to cool, then remove the skins and blend in a blender with garlic, pine nuts, basil, olive oil and ¼ cup Parmesan cheese.
- Remove the peppers from the oven, leave to cool, then scoop out the seeds with a spoon - it doesn't take long because everything is soft.
- Finely chop the garlic and onion, then fry the onion and one clove in a pan with a drizzle of olive oil.
- Add the risotto rice and deglaze with the white wine. Add a little stock, the tomato sauce, the double tomato paste and, for most of the risotto's cooking time (around 18 minutes), add stock a little at a time, stirring constantly.
- Once the risotto is cooked, season with salt and pepper, add the chilled butter fresh from the fridge, ¾ cup Parmesan cheese and mix well.
- Place the risotto in the freshly baked peppers, and return to the oven for a few minutes to reheat. Sprinkle with basil leaves and enjoy!