Risotto stuffed peppers feature a creamy spinach artichoke risotto stuffed into big sweet peppers and covered in melty mozzarella and fresh herbs.
Comfort food meets comfort food today! It doesn’t get much better than that.
Take it from me, ZERO things can go wrong when you take creamy, dreamy risotto and spinach artichoke-ify it, stuff it into a big sweet pepper, and cover it in cheese.
Meet your go-to dinner for awhile. It’s literally just as insane as it sounds.
Something about comfort food served in an edible little vessel like stuffed peppers just always sounds like a good idea.
These peppers are ready in under an hour but just from looking at them you seriously wouldn’t know it! I spy easy weeknight food that tastes like a million bucks.
These Risotto Stuffed Peppers feature…
- Perfectly creamy homemade risotto baked in a tender sweet pepper
- Wilted baby spinach and flavorful artichoke hearts
- Gooey mozzarella and Parmesan baked on top
Making the Risotto Stuffed Peppers
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Sweet peppers
- Baby spinach
- Artichoke hearts
- Unsalted butter
- Arborio rice
- Chicken broth
- Heavy whipping cream
- Parmesan cheese
- Mozzarella cheese
Choosing Your Peppers
For a classic stuffed pepper we recommend choosing three medium sweet bell peppers.
If you want to experiment with the type of pepper, we’ve also had success with poblano peppers or regular green bell peppers in this recipe.
Tips for Perfect Stuffed Peppers
- Halve and core peppers – carefully cut each pepper in half and remove the interior core. Take care to not cut through the flesh of the pepper.
- Make homemade risotto – taking the time to make it homemade definitely makes a difference here. I show you exactly how to make a simple stovetop risotto in minutes.
- Bake peppers at 400F – 25-30 minutes or until the peppers are tender and the cheese is lightly browned.
- Top peppers with fresh basil – this adds a lovely little herby kick that brings all the flavors together.
How to Meal Prep Stuffed Peppers
These stuffed peppers may be assembled entirely ahead of time and stored in the fridge up to 4 days. Follow recipe instructions for baking when you are ready to serve them.
There are several different ways you can change up these peppers! –>
- Skip the spinach artichoke – if you’re not a fan, you can easily just leave the spinach and artichoke hearts out for a classic risotto filling instead.
- Swap out the pepper – as briefly mentioned above, green bell peppers work great in this recipe, as well as poblanos if you want a little heat!
- Change up the cheese – shredded swiss, cheddar, or provolone would be great in place of the mozzarella + parm.
This is pretty much what I imagine happens when two comfort foods meet and have a baby. The risotto is insanely creamy, loaded with spinach artichoke goodness, just the right amount of cheesy, and the peppers roast up perfectly tender.
One to add to your permanent dinner rotation! You already know it.
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More fast and easy weeknight dinners to try next!
Spinach Artichoke Risotto Stuffed Peppers
- 3 medium sweet peppers, cut in half lengthwise and cored
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 medium cloves garlic, minced
- 3/4 cup Arborio rice
- 1/4 cup white wine
- 2-1/2 cups hot chicken broth
- 1 tablespoon heavy whipping cream
- Salt and pepper to taste
- 1 cup firmly-packed baby spinach
- 1 cup artichoke hearts, roughly chopped
- 1 cup low-moisture shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil
- Preheat oven to 400F. Lightly grease a 9×13 baking dish and place peppers in the bottom. Set aside.
- In a medium skillet over medium-high heat, saute shallot in butter until just tender. Add rice to skillet and stir 1-2 minutes until risotto is lightly toasted. Add garlic and saute 1 additional minute until fragrant. Pour wine into pan and cook until wine is reduced in half.
- Reduce heat to medium-low and begin adding hot chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth.
- Continue adding broth in small amounts 15-20 minutes until rice is tender and creamy. Stir in cream, spinach, and artichoke hearts until spinach is wilted. Season risotto with salt and pepper to taste.
- Divide risotto equally between sweet peppers and top with cheeses. Bake peppers at 400F 25-30 minutes until cheese is browned and peppers are tender.
- Remove sweet peppers from oven and top with fresh basil. Serve sweet peppers warm and enjoy!