Creamy Tomato Risotto Stuffed Peppers

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Family Friendly & Fun to Eat!

I’ve been planning on sharing the recipe for these family friendly, delicious, creamy cheesy risotto peppers since giving a sneak peak not too long ago on Instagram  and would you know it? Today just so happens to be National Cheese Day! Fate right? I don’t usually get crazy over these food holidays, since there’s just about one every single day and I can’t keep up but if I’m going to celebrate any of them, you bet it’s going to be National Cheese Day. Anyone know when National Wine Day is?! Just updating my calendar over here.

These peppers were such a big hit with my family. There’s just something about eating meals that are individual sized, come in it’s their package or require assembly that makes it more fun and therefore family friendly, and these peppers are definitely included. The crunchiness of the pepper with the creamy cheesy risotto makes this dish pretty irresistible. Comfort food at it’s finest!



Eating Meals as a Family

I’m all about the family friendly meals these days as Wrennyn is turning 2 this coming Saturday (literally beside myself that we have a 2 year old) but I’ve really noticed how he’s recently become interested in eating what we’re eating. Trying things he may not have tried before because he sees us eating them. So I’m really trying to use this opportunity to make sure we’re sharing good eating habits with him and focus more on family friendly meals and snacks, making and eating our meals together. 

It’s easier sad then done I know, and sometimes it gets busy and we make sure we get him fed first but I think it’s important though that we try and slow it down, and make sure we’re really connecting over those meal times because it’s so easy to lose sight of eat. We eat mindlessly, in silence, in a rush to get back to our tasks. We want to make sure Wrennyn is getting our full attention when we’re all together, not just sharing space.

I seriously can’t wait until he’s big enough to help me cook! Pretty sure my heart is going to melt every single time. He’s already helping unload the dishwasher…I swear he likes it and it has nothing to do with his mother’s serious dislike for having to do the dishes.

But can we just talk about risotto for a minute? When I think of risotto, I think of comfort food – warm, creamy and just fills you in the right ways. It’s also a bit of the indulgence with the cream and the cheese but given that it’s served in some nice crisp roasted peppers, I think you’ll find you won’t feel that weighed down feeling you sometimes get after eating a rich meal. 

This dish might also be a great option for a meatless Monday as it’s perfectly good on it’s own. Or you might consider serving it with a side salad or even a nice grilled Italian sausage or chicken for a fuller meal. 

If you looking for more meatless options, consider the following:

Beetroot Falafels

Chickpea Pasta with Red Pepper Cashew Sauce

Carrot Quinoa Lentil Cakes with Dairy Free Dill Dip


Tips For Making This Recipe

  • Make sure you’re prepared in advance – have your tomato and broth mixture mixed and ready to pour and all of your other ingredients close by and ready to add
  • Add the liquid in small bits at a time, allow the rice to absorb it before adding more. By doing this you also avoid adding too much and having your risotto too liquidy
  • Make sure your stirring your risotto often, it’s one of those dishes you don’t want to step away from or it will stick to the bottom

Creamy Tomato Risotto Stuffed Peppers

Creamy & cheesy, these Tomato Basil Risotto Stuffed Peppers are easy to make and completely family friendly!

  • Author: Tanya Bates
  • Prep Time: 10 Mins
  • Cook Time: 30 Mins
  • Total Time: 40 minutes
  • Yield: 8 Halves


  • 4 Medium Sized Peppers Halved and Seeds Removed (I used Red, Orange & Yellow)
  • 1 Cup of Arborio Rice
  • 1 Tbsp of Olive Oil
  • 1/2 Small Onion Diced Finely
  • 1 Tbsp of Minced Garlic
  • 1 Tbsp of Tomato Paste
  • 1 Can of Tomato Sauce or Crushed Tomatoes (398ml)
  • 450ml of Vegetable Stock
  • 1/4 Cup of Chopped Basil
  • 1/3 Cup of Heavy Cream
  • 1/3 Cup of Parmesan Cheese


  1. Preheat oven to 350F
  2. Place halved peppers on a baking sheet hollow side up and allow to bake for 10 minutes, flip halves over and continue to bake for another 10 minutes. Remove and set aside
  3. In a large measuring cup, stir together the tomato sauce and broth
  4. In a large pan, heat olive oil over medium heat and add onions. Allow onions to cook for approximately 5 minutes until translucent and add garlic and continue to cook for another minute. Add arborio rice and stir to coat then adding the tomato paste to mix.
  5. Add a little of the tomato broth mixture at a time, allowing the rice to absorb it before adding more. Make sure to stir often, make sure the rice doesn’t stick. Continue this process (approx 20 mins) until the mixture is fully gone and the rice should be soft but not mushy!
  6. Add the basil and the cream and mix, allow the remaining liquids to absorb
  7. Turn of the heat and stir in the parmesan cheese
  8. Using a large spoon, transfer the risotto evenly into the peppers
  9. Serve immediately!

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This Post Has 2 Comments

  1. My boys would go crazy for these. And we love family time at the table as often as possible. So important!

    1. Thanks so much Matt! They were a big hit with my boys. It’s such a simple thing to share a meal but definitely agreed – So important!

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