Spinach Artichoke Risotto Stuffed Peppers
Risotto stuffed peppers feature a creamy spinach artichoke risotto stuffed into big sweet peppers and covered in melty mozzarella and fresh herbs.
Servings 6 servings
Calories 212kcal
Ingredients
- 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
Instructions
- Preheat oven to 400F. Lightly grease a 9x13 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!
Notes
Storing Instructions
Store stuffed peppers in refrigerator up to 4 days.
Nutrition
Serving: 1stuffed pepper | Calories: 212kcal | Carbohydrates: 27.3g | Protein: 7.7g | Fat: 7.5g | Saturated Fat: 4.4g | Cholesterol: 19mg | Sodium: 542mg | Potassium: 269mg | Fiber: 2.2g | Sugar: 4g | Calcium: 69mg | Iron: 1mg