Yummy Recipe from Ashley!!!
I just have to store this sucker and I think I shall cook it within the next two weeks. I just love stuffed peppers and this is a variation I've not made before and this just sounds delightful! Mmmmm.... thanks Ashley!
Risotto Stuffed peppers
1 cup dry risotto
1/2 cup chopped onion
2 tbs olive oil
2 tbs butter
3 cups chicken broth (or vegetable broth to make it a veggie dish)
salt and pepper to taste
1/2 of a pint container of grape tomatoes, halved
1/2 of a 1 lb package of frozen chopped spinach, prepared according to package directions, drained well
1/2 c pine nuts
2/3 c freshly grated parmesan cheese
4 red, orange, or yellow bell peppers
Preheat oven to 375
- Saute the onion with the butter and oil for 3-4 mins in a large saucepan
- Add the risotto and stir for 2 mins
- Add 1 cup of the broth and stir until all broth is absorbed.
- Repeat this one cup at a time with the remaining two cups of broth.
- Salt & pepper to taste
- To the risotto, add the tomatoes, spinach, pine nuts, and cheese and stir to combine
- Remove tops from peppers and set aside. Hollow out the pepper completely.
- Fill the peppers with the risotto mixture and replace the tops.
- Place peppers in a shallow baking dish or pan and cook for 35-45 or until the peppers soften and brown slightly.