Creamy & cheesy, these Tomato Basil Risotto Stuffed Peppers are easy to make and completely family friendly!
Prep Time:10 Mins
Cook Time:30 Mins
Total Time:40 minutes
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
Preheat oven to 350F
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
In a large measuring cup, stir together the tomato sauce and broth
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.
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!
Add the basil and the cream and mix, allow the remaining liquids to absorb
Turn of the heat and stir in the parmesan cheese
Using a large spoon, transfer the risotto evenly into the peppers