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.
- 3 bell peppers - halved with seeds removed
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 small onion - minced
- 1 cup arborio rice
- 4-5 cups vegetable stock
- kosher salt/black pepper
- 1 tablespoon mascarpone cheese
- 2 sweet Italian sausages - casings removed
- 1 tablespoon chopped parsley
- Parmegiano Reggiano
- Preheat oven to 350°F. Drizzle bell peppers with olive oil. Place onto a baking sheet lined with a silicone mat and bake for approximately 5 to 10 minutes or until slightly softened.
- Set aside.Add butter to a heavy-bottom sauce pan, and place over medium heat.
- Add onions and cook until softened (but not browned). Add rice. Mix to combine.
- Continuously stir with a wooden spoon until rice is well coated. Add approximately 1 cup stock to pan. Reduce heat to medium-low.
- When you can pull your spoon through rice and liquid has dissolved, add additional stock 1 cup at a time. Season with salt.
- Continue cooking until rice is no longer al dente, but creamy. Add stock as necessary and cook for approximately 25 to 30 minutes.
- While risotto is cooking, place sausage into a non-stick skillet and cook until done. Set aside.
- Remove risotto from heat. Add mascarpone and crumbled sausage.
- Divide risotto mixture between pepper halves.
- Garnish with parsley and optional cheese.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g