Stuffed Pepper and Risotto

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Stuffed Pepper and Tomato Basil Risotto

Tracy’s Recipe:

*serves 2*

  • 2 large bell peppers
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1/4 cup onion, diced
  • 1/4 cup frozen peas, carrots and corn
  • 1 cup pepperjack cheese, grated
  • 1/4 cup sopressata (Italian sausage), diced
  • salt & pepper to taste
  • 1/4 cup onion, diced
  • 1 large shallot, diced
  • 1 cup short-grain rice
  • 1 cup white wine
  • 2 cups chicken stock
  • 1 large tomato, diced
  • 2 large leaves basil, julienned
  • 1 cup walnuts, toasted & coarsely chopped
  • 1 cup parmesan, freshly grated
  • salt & pepper to taste
  • 2 Tbsp. olive oil

For the stuffed pepper:

Preheat oven to 400˚F. Wash bell peppers and cut tops off; remove seeds and scoop out insides. Heat skillet on medium-high heat with olive oil. Add garlic, onion, sopressata and cook until sopressata is crispy, about 3 min. Remove and mix in a bowl with peas, carrots, corn, cheese, salt & pepper. Stuff peppers and place in baking dish with 1 in. water. Bake for 20-25 minutes until peppers are cooked and begin to brown a bit.

*you can substitute sopressata with prosciutto or other meats

For the risotto:

Heat skillet on medium heat with olive oil. Add onions and shallots and cook 3-5 min. Add rice, wine and a bit of chicken stock. Stir continuously and allow wine and stock to cook off. Add more stock gradually and intermittently. Cook rice until it’s al dente, so it has a bite to it. This will take about 20-25 min. Mix in tomatoes, basil, walnuts, parmesan, salt & pepper and cook for a minute. Turn heat off and drizzle with olive oil.

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One thought on “Stuffed Pepper and Risotto

  1. Good Morning Tracy,
    I loved the sound of this recipe so I had to check it out. Looks and sounds delicious! I definitely will make this for Jim and I. I love the fact that I don’t have to adapt this recipe as it is specific for the two of us! I am going to continue to browse your blog. Have a wonderful day. Hugs, Ellen

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