Savory Mushroom Risotto-Stuffed Bell Peppers: A Flavorful Fusion

Mushroom Risotto-Stuffed Bell Peppers

Today, I’m excited to share a unique dish that combines the creamy goodness of mushroom risotto with the colorful presentation of bell peppers. This recipe is perfect for a cozy winter evening or a special dinner party. I love how the earthy flavors of the mushrooms blend with the sweetness of the bell peppers, creating a delightful fusion of tastes.

Ingredients

• Arborio rice (200g)
• Button mushrooms (150g)
• Red bell peppers (4)
• Onion (1, diced)
• Garlic cloves (2, minced)
• Vegetable broth (500ml)
• Parmesan cheese (50g, grated)
• Fresh thyme (1 tbsp, chopped)
• Olive oil (2 tbsp)
• Salt and pepper to taste

Kitchen Tools

• Chef’s knife
• Cutting board
• Large skillet
• Wooden spoon
• Baking dish

To start, preheat your oven to 375°F (190°C). Cut the tops off the red bell peppers and remove the seeds and membranes. Place the bell peppers in a baking dish and set them aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened. Then, add the Arborio rice and cook for another 2-3 minutes until slightly toasted.

Next, add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown. Gradually pour in the vegetable broth, stirring constantly until the rice absorbs the broth and becomes creamy.

Remove the skillet from the heat and stir in the grated Parmesan cheese and fresh thyme. Season with salt and pepper to taste.

Spoon the mushroom risotto mixture into the prepared bell peppers, filling them to the top. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.

Once cooked, remove the foil and broil for an additional 2-3 minutes to brown the tops of the peppers. Serve hot and enjoy the savory goodness of these mushroom risotto-stuffed bell peppers.

This dish yields approximately 4 servings, with each serving weighing around 300g. One serving is approximately 350 calories.

For a twist on this recipe, try adding chopped sun-dried tomatoes or a sprinkle of breadcrumbs on top before baking for added texture and flavor. I hope you give this recipe a try and make it your own! Happy cooking!