Risotto-stuffed Bell Peppers
From brianna 15 years agoIngredients
- 4 red or yellow bell peppers shopping list
- 1 Tblsp olive oil shopping list
- 1 large onion - finely chopped shopping list
- 1 2/3 cup risotto rice - washed shopping list
- about 15 strands of saffron shopping list
- 2/3 cup white wine shopping list
- 3 3/4 cups hot vegetable or chicken stock shopping list
- 3 Tblspn butter shopping list
- 2/3 cup grated pecorino romano cheese shopping list
- 1 3/4 oz course italian sausage - thinly sliced & chopped shopping list
- 7 oz mozzarella cheese - sliced shopping list
How to make it
- Cut the bell peppers in half, leaving some of the stalk. Remove the seeds
- Place the pepper halves, cut side up, under a pre-heated broiler for 12 - 15 mins, until softened & lightly charred
- Meanwhile, heat the oil in a large skillet
- Add the onions & saute for 3 - 4 mins until softened
- Add the rice & saffron, stirring to coat in the oil & cook for 1 min
- Mix together the wine & the stock
- Add stock mixture slowly, a ladle full at a time, making sure that all the liquid is absorbed before adding the next ladleful.
- When all the liquid has been absorbed, the rice should be cooked
- Test by tasting a grain. If it still crunchy, add a little water & continue cooking
- It should take at least 15 mins to cook
- Stir in the butter, pecorino romano cheese & the chopped sausage
- Spoon the mixture into the bell pepper halves
- Top with a slice of mozzarella cheese
- Place under the broiler for about 4 - 5 mins or until the mozzarella cheese is bubbling
People Who Like This Dish 6
- jon_kennedy Nowhere, Us
- lincolntoot Freehold, NJ
- juels Clayton, NC
- kimmycat San Diego, CA
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- lasaf St. Paul, MN
- crazeecndn Edmonton, CA
- brianna CA
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The Rating
Reviewed by 3 people-
Wow. -Lori
lasaf in St. Paul loved it -
It's a keeper!
lincolntoot in Freehold loved it -
Great recipe, I love it!
juels in Clayton loved it
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