Pumpkin Sage Risotto Stuffed Peppers
Equipment
- Large skillet
- Saucepan
- Baking dish
Ingredients
- 4 medium orange bell peppers
- 1 cup arborio rice
- 1 1/2 cups pumpkin puree
- 4 cups vegetable broth
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup fresh sage leaves, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.
- Warm the vegetable broth in a saucepan over low heat and keep it nearby.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
- Add the arborio rice to the skillet and stir for 2 minutes until the grains look lightly toasted. Ladle in 1 cup of warm broth and stir until mostly absorbed. Continue adding broth 1/2 cup at a time, stirring often, until the rice is tender and creamy, about 18 minutes total.
- Stir the pumpkin puree, chopped sage, and half the Parmesan into the risotto. Season with salt and black pepper. Remove from heat.
- Spoon the risotto evenly into the prepared peppers. Sprinkle the remaining Parmesan over the tops. Bake for 20 minutes until the peppers are tender and the tops are lightly browned.
Notes
Warm any leftover risotto with a splash of broth before stuffing to keep the texture creamy after baking. If fresh sage is unavailable, use 1 tablespoon dried sage added with the pumpkin. These peppers reheat well in a 350°F oven for 10 minutes, though the tops may soften slightly. For a make-ahead option, prepare the risotto and stuff the peppers up to a day ahead, then bake just before serving.
Course: Side Dish
Cuisine: Italian
Equipment: Large skillet, Saucepan, Baking dish
Cuisine: Italian
Equipment: Large skillet, Saucepan, Baking dish