Creamy Tomato Risotto Stuffed Peppers

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



  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!