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veggie risotto stuffed peppers

(1 rating)
ansky714 avatar
Recipe by
Lora DiGs
@ansky714
Monroe Township, NJ

I HAD LEFTOVER RISOTTO N I HAD TWO PEPPERS N IT WAS DINNER FOR JUST US TWO.....SOOOOOOO THESE WER MADE.

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For veggie risotto stuffed peppers

  • 2 md
    peppers , tops cut off n savd, cleand (color of peppper, ur choice)
  • 1 tsp
    garlic powder, divided
  • 2 Tbsp
    parmesean cheese, divided
  • s n p
  • 1/2 c
    shredd mozzerella, divided
  • 1/2 c
    chicken broth (water can b used)
  • leftover veggie risotto ... previous recipe posted

How To Make veggie risotto stuffed peppers

  • 1
    SPRINKLE S n P N 1/2 TSP OF GARLIC POWDER INTO CLEAND PEPPERS. NEXT COAT INSIDE OF EACH PEPPER WITH ONE TBLSPN OF PARM CHEESE THEN SPOON ABOUT 3/4 CUP OF LEFTOVER RISSOTTO INTO EACH
  • 2
    COVER PEPPERS WITH ITS TOPS PUT THEM INTO A SAUCEPAN THAT WILL HOLD BOTH. ADD CHICKEN BROTH TO PAN N COVER ON LOW/MED FLAME COOK PEPPERS FOR 30 MINUTES
  • 3
    CAREFULLY REMOVE TOPS OF PEPPERS N ADD 1/2 SHREDD MOZZERELLA ONTOP OF PEPPER THEN REPLACE PEPPER TOPS AS WELL AS SAUCEPAN COVER CONTINUE TO COOK FOR ADDITIONAL 15 MINUTES
  • 4
    WITH SLOTTED SPOON REMOVE STUFFDT PEPPERS......ENJOY :)
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