Risotto and Sausage Stuffed Bell Peppers.
This past weekend we got started planting our deck container garden. I can not tell you how incredibly excited I am to have an abundance of fresh cherry and Roma tomatoes, herbs and PEPPERS right off of my kitchen at my finger tips. I like variety so in the pepper department we’ll have: chile peppers, giant Marconi as well as yellow and red bell peppers (no green ones for me thank you). When they start producing, they come in hot and heavy. Meaning we eat them every which way we can. Including stuffing them a gazillion different ways.
One of my favorite fillings is risotto and sweet Italian sausage. It’s so hearty that it is a meal in itself for me but you could quarter them and serve them as a side just as easily. I used to just lop off the tops and fill them standing up until I noticed Liren cut her lentil stuffed peppers in half horizontally.
Such a brilliant idea, wish I had thought of that. Cutting them horizontally means less chance of them toppling over not to mention they’re just prettier. And we like pretty.
Risotto and Sausage Stuffed Bell Peppers
Risotto and Sausage Stuffed Bell Peppers
Ingredients
- 3 bell peppers - halved with seeds removed
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 small onion - minced
- 1 cup arborio rice
- 4-5 cups vegetable stock
- kosher salt/black pepper
- 1 tablespoon mascarpone cheese
- 2 sweet Italian sausages - casings removed
- 1 tablespoon chopped parsley
- Parmegiano Reggiano
Instructions
- Preheat oven to 350°F. Drizzle bell peppers with olive oil. Place onto a baking sheet lined with a silicone mat and bake for approximately 5 to 10 minutes or until slightly softened.
- Set aside.Add butter to a heavy-bottom sauce pan, and place over medium heat.
- Add onions and cook until softened (but not browned). Add rice. Mix to combine.
- Continuously stir with a wooden spoon until rice is well coated. Add approximately 1 cup stock to pan. Reduce heat to medium-low.
- When you can pull your spoon through rice and liquid has dissolved, add additional stock 1 cup at a time. Season with salt.
- Continue cooking until rice is no longer al dente, but creamy. Add stock as necessary and cook for approximately 25 to 30 minutes.
- While risotto is cooking, place sausage into a non-stick skillet and cook until done. Set aside.
- Remove risotto from heat. Add mascarpone and crumbled sausage.
- Divide risotto mixture between pepper halves.
- Garnish with parsley and optional cheese.
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Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
carrian says
These photos are gorgeous. i cannot get over it!
Angie says
Those are the prettiest stuffed peppers ever! I want one now for lunch!
Sommer@ASpicyPerspective says
That looks awesome Paula!
Heather | Farmgirl Gourmet says
So delish Paula! Love the combo!
Maria says
Love stuffed peppers! Gorgeous photos too!
Robyn Stone | Add a Pinch says
So gorgeous, Paula!!!
Mr. & Mrs. P says
What a beautiful dish!! Perfect for spring!!
Georgia @ The Comfort of Cooking says
I was thinking about making stuffed peppers this week, but was lacking inspiration. Not anymore! Thanks Paula!
Kristen says
I love stuffed peppers so much but always forget about them… until I see a gorgeous recipe like this one. I need to add this to my must make soon list!
Susan says
Nice! These look so good…and I am starving.
MrFilthyRotten says
Be still my hungry heart!
Shari | Tickled Red says
Gracious those look ah-mazing! And the risotto stuffing, oh my.
Bev @ Bev Cooks says
Oh haaaaaaaayell yeah!
Heidi @foodiecrush says
I looove my garden, so jealous you already have your in place. Sausage and the sweet yellow and orange peppers = perf flavor combos. Would be tasty for breakfast with an egg on it too, that’s how I love ’em.
Ali | Gimme Some Oven says
These look so beautiful! Yay for stuffed pepper season!
Sandy@ReluctantEntertainer says
I love how springy and light this is for dinner!
Meredith says
These look fantastic! I would finish them like a cheesecake!
Kimby | a little lunch says
Thanks to the links to your article & recipe, Paula. I like pretty, too — and tasty!
JulieD says
I love risotto, looks yummy, Paula!
Brenda @ a farmgirl's dabbles says
We just got more snow last night, ugh! I wish I could be planting gardens, like you!!! What lovely little pepper bowls – my family would adore these.
Laurie {SimplyScratch} says
It’s been pouring buckets and buckets of rain… my garden is in the prep stages… but soon, soon my friend. And you’re right, these are way prettier cut and stuffed this way. Oh and do you deliver? Because I’ll take 78 of these please and thank you 😉
Roxana | Roxana's Home Baking says
I love stuffed peppers and yours look stunning Paula. I’m green with envy you’re going to have a garden at your fingertips.
Thanks for sharing and thank you for the lovely comment left on my guest post (Meyer Lemon Tart) left on Sommer’s (A Spicy Perspective) blog
Shaina says
Absolutely beautiful. I love anything with risotto.
Miss @Miss in the Kitchen says
Totally gorgeous, my husband would go crazy for this!
Cassie | Bake Your Day says
Risotto is my very favorite. I love that you stuffed peppers with it!