Risotto Stuffed Peppers.
You can Have Risotto Stuffed Peppers using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of Risotto Stuffed Peppers
- What You needis 1 cup of rice.
- Lets Go Prepare 3 cup of hot water or hot broth.
- Lets Go Prepare 1 of large can diced tomatoes.
- Lets Go Prepare 6 of bell peppers.
- What You needis 1/2 of small onion diced.
- What You needis 1 clove of garlic.
- What You needis 1/2 cup of sliced mushrooms.
- What You needis 1 can of kalamata olives.
- Lets Go Prepare 2 tbsp of Italiano spice.
- It's to taste of salt and pepper.
- It's 1/4 cup of grated Parmesan.
- Lets Go Prepare 1/2 cup of grated Cheddar.
Risotto Stuffed Peppers step by step
- 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..
- 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..
- 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..
- 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..
- Bake in the oven at 350° for about 30 minutes out until the pepper bowls are soft..