Risotto and Sausage Stuffed Bell Peppers
This past weekend we got started planting our deck container garden. I can not tell you how incredibly excited I am to have an abundance of fresh cherry and Roma tomatoes, herbs and PEPPERS right off of my kitchen at my finger tips. I like variety so in the pepper department we’ll have: chile peppers, giant Marconi as well as yellow and red bell peppers (no green ones for me thank you). When they start producing, they come in hot and heavy. Meaning we eat them every which way we can. Including stuffing them a gazillion different ways.
One of my favorite fillings is risotto and sweet Italian sausage. It’s so hearty that it is a meal in itself for me but you could quarter them and serve them as a side just as easily. I used to just lop off the tops and fill them standing up until I noticed Liren cut her lentil stuffed peppers in half horizontally. Such a brilliant idea, wish I had thought of that. Cutting them horizontally means less chance of them toppling over not to mention they’re just prettier. And we like pretty.
You can get my RISOTTO STUFFED PEPPER recipe on PARADE!