You are|Are|Again} looking for inspiration recipes risotto stuffed peppers that are delicious? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious risotto stuffed peppers should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of risotto stuffed peppers, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare risotto stuffed peppers good home, because as long as you know the trick, this dish is can be dish special.

Ingredients and seasonings used for prepare

1. Prepare 1 cup rice
2. Prepare 3 cup hot water or hot broth
3. Take 1 large can diced tomatoes
4. Prepare 6 bell peppers
5. Prepare 1/2 small onion diced
6. Prepare 1 clove garlic
7. Use 1/2 cup sliced mushrooms
8. Prepare 1 can kalamata olives
9. Take 2 tbsp Italiano spice
10. Prepare to taste salt and pepper
11. Use 1/4 cup grated Parmesan
12. Prepare 1/2 cup grated Cheddar

Brush the outside of the peppers with the olive oil. Scoop the risotto into the vegetables. Sprinkle over the tops of the risotto. Place the pepper halves in a bread loaf (keeps them in place when snug in this pan).

Instructions to make Risotto Stuffed Peppers:

1. Cut all your veggies so they are ready to go. Cut the tops off of the peppers, take out the seeds and dice the tops up to add to the risotto.
2. Start the risotto by putting the rice in a sauce pan on medium heat. Sir the rice until it starts to become translucent. Add your liquid one ladle at a time.
3. Once the liquid starts staying in the rice longer add the veggies and when it's time for more liquid add the tomatoes. Add your salt and pepper and Italiano spice at this time.
4. Keep stirring the rice and adding liquid until the rice is soft. Add the parmesan cheese and fill the peppers. Put them on a parchment lined cookie sheet. And sprinkle the cheddar cheese on top.
5. Bake in the oven at 350° for about 30 minutes out until the pepper bowls are soft.
6. Done and ready to serve!

Fill each pepper half with the stuffing. Sprinkle more grated cheese on top of each stuffed pepper. Sprinkle with chopped Italian parsley (or after they're finished baking if you prefer). Cut peppers in half lengthwise, removing seeds and ribs. Brush peppers all over with olive oil.

how ? Easy isn’t it? That’s the prepare risotto stuffed peppers that you try it at home. Hope it’s useful and good luck!