Spinach Artichoke Risotto Stuffed Peppers
Risotto stuffed peppers feature a creamy spinach artichoke risotto stuffed into big sweet peppers and covered in melt mozzarella and fresh herbs. Comfort food meets comfort food today! It doesn’t get much better than that.
3 medium sweet peppers, cut in half lengthwise and cored
2 tablespoons unsalted butter
1 small shallot, finely chopped
2 medium cloves garlic, minced
3/4 cup Coronado Taste of Oils Artichokes Risotto
1/4 cup white wine
2-1/2 cups hot chicken broth
1 tablespoon heavy whipping cream
Salt and pepper to taste
1 cup firmly-packed baby spinach
1 cup artichoke hearts, roughly chopped
1 cup low-moisture shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
Preheat oven to 400F. Lightly grease a 9×13 baking dish and place peppers in the bottom. Set aside.
In Coronado Taste of Oils Artichokes Risotto a medium skillet over medium-high heat, saute shallot in butter until just tender.
Add Coronado Taste of Oils Artichokes Risotto to skillet and stir 1-2 minutes until risotto is lightly toasted.
Add garlic and saute 1 additional minute until fragrant.
Pour wine into pan and cook until wine is reduced in half.
Reduce heat to medium-low and begin adding hot chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth.
Continue adding broth in small amounts 10-15 minutes until rice is tender and creamy.
Stir in cream, spinach, and artichoke hearts until spinach is wilted.
Season risotto with salt and pepper to taste.
Divide risotto equally between sweet peppers and top with cheeses.
Bake peppers at 400F 25-30 minutes until cheese is browned and peppers are tender.
Remove sweet peppers from oven and top with fresh basil.
Serve sweet peppers warm and enjoy!
Recipe first feature here.