Stuffed Risotto Summer Peppers

By jeff and alli -

 Yield: 4-6 servings

Takes about an hour to make


INGREDIENTS:

4 medium bell peppers, sliced in half lengthwise, seeds removed

2 tablespoons olive oil

1/2 cup arborio rice

1 cup chicken or veggie stock, maybe a little bit more

1/2 diced sweet onion

2 garlic cloves, minced

1-2 cups corn

1 medium zucchini, diced

1/2 cup finely grated parmesan cheese

1.5 - 2 cups marinara sauce

1/2 cup panic breadcrumbs (seasoned preferable to breadcrumbs)


DIRECTIONS

1. Preheat oven to 425 degrees F. Place the peppers on a baking sheet and brush or spray them with olive oil.  Sprinkle with salt and pepper.  Roast peppers for 15 minutes in preheated oven.  Reduce heat to 350.

2. Heat 1 tablespoon olive oil over medium heat in a sauce pan.  Add in the onions and sprinkle with salt, and sauté until they begin to soften.  Add garlic and rice and cook for about 1 minute.  Stir in corn and zucchini.  Pour in broth and a pinch of salt and bring to boil.  Reduce to simmer and cover and cook for 15 minutes.  Check and add more broth if the rice isn't ready and cook until rice is al dente.  Turn off heat and add parmesan cheese.

3. place marinara sauce in 9x13 baking dish.  Place the peppers on top, cut side up.  Scoop rice filling into the peppers.  Top with breadcrumbs and extra sprinkle of parmesan cheese if you have extra cheese.  if you have extra filling, you can place it in the baking dish around the peppers.  

4. Cook peppers for about 20 minutes.

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