Risotto Stuffed Peppers (Vegan), so creamy and delicious!

Risotto Stuffed Peppers

Creamy Risotto Stuffed Peppers (Vegan & Gluten Free) are so good you won't even miss the cheese.
Course Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 16
Calories 80 kcal
Author Recipe Idea Shop / Lois Carter Crawford


  • 2 tablespoons olive oil
  • 1 cup Arborio rice
  • 2 cups water
  • 2 teaspoons Better than Bouillon Vegetable Bouillon
  • 1 cup white wine
  • 1 small jar 4 ounces diced pimentos (pimientos), drained
  • 8 small not tiny peppers (red, green or yellow)


  1. Heat the oil in a medium skillet over medium hot heat.
  2. 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."
  3. Add the water, just a little at a time (maybe 1/2 cup), stirring and continuing to cook until the rice absorbs the water. Repeat until all the water has been poured in and absorbed.
  4. Add the pimientos and wine and cook until the rice absorbs the wine and the rice is soft and creamy.
  5. Split the peppers vertically, remove the stems and seeds.
  6. 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.
  7. Bake at 350F degrees for about 25 minutes until the peppers are tender crisp and the rice is hot.

Recipe Notes