Stuff red or orange bell peppers with a savory risotto.
This risotto stuffed bell pepper recipe serves four and makes a great dish for any dinner.
Instructions
1. Halve the peppers, and seed and core them. Use just the outer shells.
2. Season with salt and pepper, and broil the peppers open side up for 12 to 15 minutes until softened and charred.
3. Make the risotto. Sautee the diced onion with the olive oil for 3 to 4 minutes. Add the rice and saffron and cook for 1 or 2 minutes. Add the stock and wine slowly, letting the liquid become absorbed before adding the next batch. After all the liquid is absorbed, the rice should be cooked. This should take an additional 15 minutes. Season along the way.
4. Add butter, pecorino (you also can use Parmesan) cheese and Italian sausage, and continue to saute for another couple of minutes.
5. Spoon the rice mix into the bell peppers and top with mozzarella. Broil for 5 minutes, or until cheese is bubbling, and serve.
Tags: bell peppers, bell , minutes until, peppers with
