Greek-Style Risotto Stuffed Peppers.

Hearty stuffed peppers Greek style!

I’ve been on a Greek food kick lately.

I just love all the fresh vegetables and herbs characteristic of Greek food. However, I’m not a huge fan of all the lamb.

That’s why these vegetarian Greek-Style Risotto Stuffed Peppers are the complete meal. Packed with sundried tomatoes, fresh cheeses, beans, and herbs, these peppers are SO GOOD.

Peppers are perfectly in season right now so go grab some at your local farmer’s market, and enjoy the recipe!

 

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Greek-Style Risotto Stuffed Peppers.

  • 4 large bell peppers
  • 1 tablespoon + 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 cup Arborio rice or brown rice ((or any short grain rice))
  • 3 cups vegetable broth
  • 1 cup water
  • 1/2 cup white cooking wine
  • 3/4 cup cannellini beans
  • 1/4 cup feta cheese
  • 1/2 cup pearl mozzarella
  • 1 cup sundried tomatoes
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried oregano
  • 1/2 cup fresh basil
  • additional feta cheese
  • micro greens ((optional))
  1. Preheat oven to 400 degrees F. Chop tops off of peppers, and remove insides. Drizzle cast iron skillet or baking pan with 1 tablespoon olive oil. Place peppers hollow side up and tops in skillet or pan. Set aside.
  2. In a large saucepan, heat 2 teaspoons olive oil and minced garlic over medium heat. Sautée until garlic is slightly golden. Add in rice and vegetable broth. Cook for 7 minutes or until rice is slightly tender. Add in water, wine, and beans. Cook for another 5 minutes over low heat. Add in feta, mozzarella, sundried tomatoes, salt, pepper, tarragon, and oregano. Stir frequently to prevent rice from sticking. Cook until rice is fully cooked.
  3. Add in fresh basil. Cook for another 30 seconds. Remove from heat.
  4. Fill each pepper all the way full with risotto. Roast for 25-30 minutes or until peppers are soft. Remove from oven, and while still warm, sprinkle with additional feta. Serve with fresh micro greens, and enjoy!

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