Ingredients
The following ingredients have 4 Servings
- 3 bell peppers, (I like to use red, orange or yellow)
- kosher salt and pepper
- 2 tablespoons olive oil
- 2 garlic cloves, (minced)
- 1 cup arborio rice
- ¼ cup dry white wine
- 2 ½ cups chicken or vegetable stock, (plus a little more in case it needs hydrated)
- ½ cup finely grated parmesan cheese, (plus extra for sprinkling)
- ½ cup your favorite pesto, (plus more for drizzling)
- 1 cup freshly grated mozzarella cheese
- fresh basil, (for topping)
Instruction
- Preheat the oven to 425 degrees F. Slice the bell peppers in half lengthwise and remove the stems and seeds.
- Place the peppers on a baking sheet and brush or spray them with 1 tablespoon olive oil. Sprinkle all over with salt and pepper. Once the oven hits 425 degrees F, roast the peppers for 15 minutes.
- Heat a saucepan over medium heat and add 1 tablespoon of olive oil. Add in the garlic with a pinch of salt and cook for 30 seconds. Add in the rice and cook, toasting it for 1 to 2 minutes. Add in the wine and cook for 2 minutes. Pour in the broth and bring to a boil, then reduce to a simmer and cover. Cook for 15 to 20 minutes, adding a bit more stock if the rice seems to be drying out. Stir in the parmesan cheese and pesto until it’s combined.
- Scoop the risotto mixture inside each pepper. Top with an extra drizzle of pesto if you love it. Top with mozzarella cheese.
- Bake the peppers for 20 minutes, until the cheese is melty and golden. Remove the top with extra parmesan cheese, fresh basil and serve!
