These scrumptious risotto stuffed peppers (vegan and dairy-free) are delicious, and they are my own recipe! I was thinking about making a creamy, dairy-free version of stuffed peppers and decided to use Risotto instead of regular rice as the rice stuffing.
Risotto is a rice dish made from Arborio rice, a naturally creamy rice. It takes a bit of time (about 45 minutes) to make any risotto dish because you simmer it, adding more broth or water a little at a time as the rice cooks and absorbs the liquid.
You can find several recipes for different types of Risotto on this website. Each Risotto mentioned in this post is unique. My favorite is Saffron Risotto, but the Barley Risotto is super good and interesting, too.
I wanted the risotto stuffed peppers to be a vegan side dish instead of my regular stuffed bell peppers with ground beef and lamb. This time, I used small red peppers just for kicks, and I'm so glad I did.
How Do You Cut Your Peppers?
I had a party recently, and I tried to cut and fill the itty-bitty peppers the same way, thinking they would be cute, little appetizers that were easy to eat. But it was like trying to fill a salt shaker without taking off the top. Well, it's not quite that bad, but it's much harder than slicing them vertically! Ha. Ha.
Of course, the engineer hubby had to point out how much easier it would have been to slice them vertically after I had already sliced all the tops off. Grrrr.
Easy Vegan Risotto Stuffed Peppers Recipe
So when I made these small Risotto Stuffed Peppers (which are medium-sized ones), I sliced them vertically. And that was SO much easier! Let me tell you how to make them and how nutritious they are. Trust me, you're going to want to eat this.
Ingredients
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 2 cups water
- 2 teaspoons Vegetable Bouillon
- 1 cup white wine
- 4 ounces diced pimentos (pimientos) drained
- 8 small small red and yellow peppers or any color, but not tiny peppers
Instructions
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Heat the oil in a medium skillet over medium hot heat.
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Add the rice and stir to coat the rice with oil. Continue cooking for about a minute or so until the rice starts to "pop."
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Add the water, just a little at a time (maybe ½ cup), stirring and continuing to cook until the rice absorbs the water. Repeat until all the water has been poured in and absorbed.
-
Add the pimientos and wine and cook until the rice absorbs the wine and the rice is soft and creamy.
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Split the peppers vertically, remove the stems and seeds.
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Stuff the pepper halves with about 2-3 tablespoons of the cooked rice (risotto) and place them in a lightly greased baking dish, rice side up.
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Bake at 350F degrees for about 25 minutes until the peppers are tender crisp and the rice is hot.
Risotto Stuffed Peppers Recipe
Author: Recipe Idea Shop
Ingredients
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 2 cups water
- 2 teaspoons Vegetable Bouillon
- 1 cup white wine
- 4 ounces diced pimentos (pimientos) drained
- 8 small small red and yellow peppers or any color, but not tiny peppers
Instructions
- Heat the oil in a medium skillet over medium hot heat.
- Add the rice and stir to coat the rice with oil. Continue cooking for about a minute or so until the rice starts to "pop."
- Add the water, just a little at a time (maybe ½ cup), stirring and continuing to cook until the rice absorbs the water. Repeat until all the water has been poured in and absorbed.
- Add the pimientos and wine and cook until the rice absorbs the wine and the rice is soft and creamy.
- Split the peppers vertically, remove the stems and seeds.
- Stuff the pepper halves with about 2-3 tablespoons of the cooked rice (risotto) and place them in a lightly greased baking dish, rice side up.
- Bake at 350F degrees for about 25 minutes until the peppers are tender crisp and the rice is hot.
Nutrition (may vary depending on ingredients and amounts used)
Notes
They are very filling. I suggest eating three or four with a small dinner salad and some fruit, and you can call it a meal.
They were so creamy I didn't even miss the cheese! And that's pretty hard for a Wisconsin, the Dairy State, native. No, I don't have any Cheesehead hats (but I do have some Green Bay Packers items). And I love cheese, but I can't eat it; it gives me inflammation.
