Easy RISOTTO Stuffed Peppers I Eat ALL SUMMER Long

Bell Peppers are in season, so when you find yourself with a bounty of beautiful peppers, this is what you make.

RECIPE:
Risotto Stuffed Peppers
https://www.notanothercookingshow.tv/post/risotto-stuffed-peppers
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you need a good stuffed pepper recipe because it’s July we’re entering the heart of bell pepper season so when you inevitably find yourself with a bunch of beautiful bell peppers this is what you make now I was craving Adan chinii but I also wanted to keep this summer body I worked so hard on stuff a risotto and a stuffed pepper and you kind of get a similar thing so we’re just going to cut the tops off the bell peppers so you just want to get the core out and any of the rib that still might be in there you just want to tear it out you also want to get ones that are able to sort of stand on their own sort of selective when you do the shopping for this set those hollow out Peppers off to the side toss the guts for the risotto we’re just going to dice up our tops to the bell peppers up nice and fine I have a small onion here I’m going to go the whole thing otherwise a half of a medium onion and a few cloves of garlic again I have like this tiny bits there so I’m just going to use a few so since the tops are in this doughnut shape I’m just going to cut them into four straight pieces and then just slice those pieces Into Thin strips then dice those strips into a small dice just make sure they’re all of equal size so it Blends in well with the risotto then get that into a bowl next up for the onion we’re just going to cut the top off cut it in half remove the papers cut thin slices around the curvature of the onion and then cut that into a really fine dice then for the garlic cloves just going to slice them in half remove their papers and then slice them as thin as you can and I don’t usually add garlic to my risoto either but I’m kind of just throwing a whole bunch of stuff in to make the risoto a little bit more of a pepper stuffing next up we we have Italian sausage for me it’s the meat of choice you know sausage and peppers kind of go together we have about 8 or 9 ounces of hot italian sausage you can use sweet and I just want to remove it from its casing kind of like removing a lady’s stocking if of course she was a spicy Italian sausage so now we’ve got our sausage got our Peppers our veg we’ve got our canor rice which is the best one for risoto some tomato Pata when the tomato is not really the star of the dish that’s when I kind of get lazy and buy a jar of Pata rather than pureeing my own then I’ve got some wine some calabrian chilies I got some chicken stock on the stove few things some cheeses some butter that’s going to go in a I’m just going to get a pan off to the side on medium high heat to make our weekday sauce we’re going to coat the bottom of the pan with some olive oil and then we’re just going to add some slivered garlic along with some basil stem to infuse that oil with those flavors once the garlic is lightly browned and the basil and the garlic has infused the oil remove the basil lower the heat and then add add in the tomato puree season the puree and then bring that up to a simmer and we’re just going to cook that to let those flavors come together while we make the rest of the risoto get a pan or a sauser over medium high heat something with a high rim and a lid and once hot add a little bit of olive oil and then add the Italian sausage break it up into a smaller mint that will incorporate better into the risoto season it with salt and once you’ve got it into a mince the meat like any minced meat we’re going to cook is going to go through phases first the pink is going to cookout then the moisture releases and steams then once the moisture evaporates that fat and oil remain and that will begin to fry and brown the meat we want a light brown on this meat we don’t want to dry it out too much and then remove the sausage with a slotted spoon and try and keep as much of that fat as you can in the pan to give to the risotto then go in with the peppers the onions and the garlic season with a little bit of salt and cook until the vegetables are softened about 2 to 3 minutes then if you like it hot we’re going to go in with some calabrian chili and get that mixed in then add in a cup of the Caroli rice get the rice coated in that fat and toast for a minute or two until the risoto gives off a Nutty Aroma then we want to deglaze with white wine and once that has almost reduced to nothing add a few tablespoons of weekday sauce right into the pan and then we’re going to go in with all of the stock which is not how I usually show you how to make risoto usually you add the stock slowly to get a creamy consistency at the end but since we aren’t serving a plate of risotto alone the creamy end consistency is not a priority here once simmering place a lid on drop the heat to low cook for about 10 minutes and then give it a taste it should be soft on the outside but crunchy on the inside and there should be a good amount of liquid remaining to carry it through the bake and to compensate for the butter and cheese We’ll add now we can return the sausage back into the risoto turn the heat off and finish it like a normal risotto by adding a few tablespoons of cold butter in for richness and to cool that mixture down to prepare it for the cheese once the butter is completely worked into the risotto and it’s slightly cooled then we can go in and add one to two Hefty handfuls of parmesano cheese or pecino whichever you prefer then we’re just going to work that in get it nice and melted the risoto will thicken a bit become more viscous but still loose enough to carry it through the baking process I’m going to let that cool even more we just got about 5 O of mozzarella and I’m going to cut that into a small dice so that it distributes evenly into the stuffed peppers I’m just going to add a touch of water to thin the risotto out just a little bit to compensate for the cooking time it’s going to cook for about an hour in the oven then we go ahead and add in the mozzarella right into the risotto and get that mixed in next up I’ve got our baking vessel for the stuffed peppers I want something with some height on the edges just so I can cover them and to allow the peppers to be able to cook through with some steam so to create that steam in go some of that tomato sauce we made then we’re going to go with a little bit of water just to thin it out so it doesn’t over reduce then we’re going to go in with our Peppers it fit about six in here but based on my measurement that amount of risotto only fills about five bell peppers depending on their size but we’ll see then I’m want to season the inside of the bell peppers with salt so I’m going to go ahead and just start stuffing the peppers a little bit at a time at first and then we can top them off at the end and finally some Parmesan cheese on top now to wrap it we’re going to put a piece of parchment right on top and then a piece of foil on top of that try and create a really tight seal so I’m going to put this into a 375° oven for 30 minutes we’re going to place that onto a lower rack because the bottom of the pepper is like the densest and needs the most heat we’re going to cook that covered for 30 minutes after 30 minutes we’re going to pull it out of the oven we’re going to remove the foil and by now those Peppers should be nice and steaming all we’re going to do is add a little bit of olive oil to help those Peppers Brown a little bit then I’m going to bump the heat up to 425° and we’re going to cook those Peppers uncovered for an additional 30 minutes at least and then we’re going to check back and see where we’re at after an hour of cooking they should be golden on top and the pepper should be cooked through pull them out of the oven let them cool and then we can slice into one and it’s perfect to Plate we’re just going to spoon some weekday sauce in the bottom of the Plate Place one or two bell peppers right into it I’m going to cut some basil from my basil plant garnish that on top and then finish with some more cheese and a little bit of extra virgin olive oil Pepper’s not mushed but it’s cooked through the risotto is not mush and best of all it scratches that Iran Chini itch if you think about it risoto compacted into a ball kind of like Adan Chini except in a pepper recipe is going to be down in the description that’s all that I have today I’ll see you next time until then take care of yourself and go feed yourself [Music]