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risotto stuffed peppers
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Risotto Stuffed Peppers Recipe

Creamy Risotto Stuffed Peppers (Vegan & Gluten Free) are so good you won't even miss the cheese.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Entree, Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Risotto stuffed peppers, stuffed peppers, vegetarian stuffed peppers
Servings: 16
Calories: 45kcal
Author: Kathy Owen

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.

Notes

 
 

Nutrition

Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1348IU | Vitamin C: 55mg | Calcium: 5mg | Iron: 1mg