Risotto Stuffed Peppers

Name: Risotto Stuffed Peppers
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup rice; 3 cup hot water or hot broth; 1 large can diced tomatoes; 6 bell peppers; 1/2 small onion diced; 1 clove garlic; 1/2 cup sliced mushrooms; 1 can kalamata olives; 2 tbsp Italiano spice; to taste salt and pepper; 1/4 cup grated Parmesan; 1/2 cup grated Cheddar

Cyndy3 @cook_2783901

I make this recipe often. It's a filling dish loaded full of goodness!

Cyndy3 @cook_2783901

I make this recipe often. It's a filling dish loaded full of goodness!

Saved

Ingredients

30 mins

6 servings

1 cuprice
3 cuphot water or hot broth
1large can diced tomatoes
6bell peppers
1/2small onion diced
1 clovegarlic
1/2 cupsliced mushrooms
1 cankalamata olives
2 tbspItaliano spice
to tastesalt and pepper
1/4 cupgrated Parmesan
1/2 cupgrated Cheddar

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Steps

30 mins

1

Cut all your veggies so they are ready to go. Cut the tops off of the peppers, take out the seeds and dice the tops up to add to the risotto.
2

Start the risotto by putting the rice in a sauce pan on medium heat. Sir the rice until it starts to become translucent. Add your liquid one ladle at a time.
3

Once the liquid starts staying in the rice longer add the veggies and when it's time for more liquid add the tomatoes. Add your salt and pepper and Italiano spice at this time.
4

Keep stirring the rice and adding liquid until the rice is soft. Add the parmesan cheese and fill the peppers. Put them on a parchment lined cookie sheet. And sprinkle the cheddar cheese on top.
5

Bake in the oven at 350° for about 30 minutes out until the pepper bowls are soft.